Recipe
Author
Hy-Vee Seasons Magazine
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 turkey 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
- Preheat oven to 325 degrees.
- Pat turkey tenderloins dry. For rub, in a small bowl combine thyme, salt and pepper. Rub evenly onto all sides of turkey tenderloins.
- 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.
- Bake, uncovered, for 30 minutes or until internal temperature of turkey tenderloins reaches 165 degrees. Cover and let stand for 10 minutes.
- 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.
- Cook, uncovered, over medium heat for 30 minutes or until cranberries soften and liquid has reduced to a saucy consistency.
- 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.