Turkey Tenderloin with Whiskey-Cherry Sauce
Turkey Tenderloin with Whiskey-Cherry Sauce might be a good recipe to expand your main course recipe box. For $2.8 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 27g of protein, 4g of fat, and a total of 209 calories. This recipe serves 6. It is brought to you by Eating Well. A mixture of olive oil, pepper, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. 70 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 40 minutes. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so outstanding. Users who liked this recipe also liked Pork Tenderloin With Cherry Sauce, Tenderloin for Two with Cherry-Brandy Sauce, and Tenderloin Steaks with Cherry Sauce.
Servings: 6
Preparation duration: 40 minutes
Ingredients:
1 cup pitted and chopped fresh or frozen cherries
2 teaspoons cornstarch
1 cup cranberry juice, divided
1/2 teaspoon dry mustard
2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
2 cloves garlic, minced
3 teaspoons extra-virgin olive oil, divided
1/2 cup chopped onion
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt, divided
1 1/2 pounds turkey tenderloin, (see Tip)
1/4 cup whiskey
Equipment:
oven
kitchen thermometer
frying pan
cutting board
aluminum foil
bowl
Cooking instruction summary:
Preheat oven to 450F.Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Season turkey with 1/4 teaspoon salt and pepper and cook until golden brown on one side, about 3 minutes. Turn it over and transfer the pan to the oven. Roast until the turkey is no longer pink in the middle and registers 165F on an instant-read thermometer, 15 to 20 minutes. Transfer the turkey to a clean cutting board and tent with foil to keep warm.Heat the remaining 1 teaspoon oil in the pan over medium-high heat. (Be careful, the handle will still be hot.) Add onion and cook, stirring, until starting to soften, 2 to 3 minutes. Add garlic and cook, stirring, for 30 seconds. Add cherries, 3/4 cup cranberry juice, whiskey, thyme, mustard and the remaining 1/4 teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.Meanwhile, stir together the remaining 1/4 cup juice and cornstarch in a small bowl. Add to the pan and cook, stirring, until thickened, about 30 seconds. Slice the turkey and serve with the sauce.
Step by step:
1. Preheat oven to 450F.
2. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Season turkey with 1/4 teaspoon salt and pepper and cook until golden brown on one side, about 3 minutes. Turn it over and transfer the pan to the oven. Roast until the turkey is no longer pink in the middle and registers 165F on an instant-read thermometer, 15 to 20 minutes.
3. Transfer the turkey to a clean cutting board and tent with foil to keep warm.
4. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. (Be careful, the handle will still be hot.)
5. Add onion and cook, stirring, until starting to soften, 2 to 3 minutes.
6. Add garlic and cook, stirring, for 30 seconds.
7. Add cherries, 3/4 cup cranberry juice, whiskey, thyme, mustard and the remaining 1/4 teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.Meanwhile, stir together the remaining 1/4 cup juice and cornstarch in a small bowl.
8. Add to the pan and cook, stirring, until thickened, about 30 seconds. Slice the turkey and serve with the sauce.
Nutrition Information:
covered percent of daily need
