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Turkey Tenderloin With Cranberry-Shallot Sauce

Turkey Tenderloin With Cranberry-Shallot Sauce
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WebMD Recipe from

Turkey and cranberry sauce is delicious any time of year. To help keep this recipe fast, sear the tenderloins and get them in the oven first, then prep the shallots, thyme and cranberries and make your sauce. If you like sweeter cranberry sauce, you may want to add another tablespoon of brown sugar. Serve with: Mashed sweet potatoes, sautéed Brussels sprouts and a glass of Riesling.

Prep: 40 minutes | Total Time: 40 minutes
  • turkey tenderloins, (about 1 1/2 pounds total)
  • 3/4 teaspoon
    salt, divided
  • 1/4 teaspoon
    freshly ground pepper
  • 4 teaspoons
    canola oil, divided
  • shallots, peeled and quartered
  • 2 teaspoons
    chopped fresh thyme, or 1/2 teaspoon dried
  • 3/4 cup
    reduced-sodium chicken broth
  • 1 1/2 cups
    fresh or frozen (not thawed) cranberries
  • 1/4 cup
    dried cranberries
  • 2 tablespoons
    light brown sugar, or to taste
  • 1 tablespoon
    fruit-flavored vinegar, such as raspberry or pomegranate
  1. Preheat to 450°F.
  2. Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet. Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes).
  3. Meanwhile, add the remaining 2 teaspoons oil to the pan. Add shallots and cook, stirring occasionally, until browned, 3 minutes. Add thyme and cook until fragrant, about 10 seconds. Add broth and cook, scraping up any browned bits, for 1 minute. Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes. Stir brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute. Cover and remove from the heat.
  4. Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the sauce.


Nutritional Information

Makes: 6 servings
  • Calories202
  • Fat5 g
    • Saturated fat0 g
  • Cholesterol45 mg
  • Carbohydrates14 g
    • Dietary fiber1 g
  • Protein29 g
  • Sodium428 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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