Turkey Tenderloins with Cranberry-Maple Sauce

Recipe

Main Dish
Turkey Tenderloins with Cranberry-Maple Sauce

Primary Media

Thyme-rubbed sliced turkey tenderloins with whole cranberry sauce on wooden cutting board

User Rating

3.77 out of 5 stars
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26 ratings

Recipe Data

4
Servings
20min
Prep
50min
Total

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Description

Make a great Thanksgiving dinner without roasting an entire bird. While the tenderloins roast in the oven, cook a simple sweet-tart pan sauce.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
4turkey breast tenderloins (about 1 1/2 pounds total)
2 tsp.chopped fresh thyme
1 tsp.kosher salt
½ tsp.Hy-Vee black pepper
2 tbsp.Hy-Vee Select olive oil
3 c.fresh or frozen cranberries
1 ½ c.Hy-Vee 33%-less-sodium chicken broth
1 ½ c.Hy-Vee Select 100% pure maple syrup
2 tbsp.Hy-Vee apple cider vinegar
2 tbsp.Hy-Vee Dijon mustard

Directions

  1. Preheat oven to 325 degrees.
  2. Pat turkey tenderloins dry. For rub, in a small bowl combine thyme, salt and pepper. Rub evenly onto all sides of turkey tenderloins.
  3. In a 4- to 6-quart Dutch oven, heat oil over medium-high heat. Brown tenderloins on all sides in hot oil. Transfer tenderloins to a 9-by-13-inch baking pan.
  4. Bake, uncovered, for 30 minutes or until internal temperature of turkey tenderloins reaches 165 degrees. Cover and let stand for 10 minutes.
  5. While tenderloins are baking, add cranberries, broth, syrup, vinegar and mustard to drippings in Dutch oven. Cook and stir over medium heat, scraping up browned bits in bottom of pan.
  6. Cook, uncovered, over medium heat for 30 minutes or until cranberries soften and liquid has reduced to a saucy consistency.
  7. Serve turkey tenderloins with cranberry-maple sauce.

Nutrition facts

Servings

640 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 135mg
  • Sodium: 1060mg
  • Total Carbohydrates: 85g
  • Protein: 52g

Daily Values

0%
Vitamin A 2%
0%
Vitamin C 20%
0%
Iron 15%
0%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Holiday 2015.