Simmer antioxidant-rich cherries in a quick pan sauce spiked with whiskey and cranberry juice; it’s luscious on turkey tenderloin (a lean but flavorful, quick-cooking cut you might have overlooked in the poultry case). Make it a meal: Serve with egg noodles.
- 3 teaspoons extra-virgin olive oil, divided
- 1 1/2 pounds turkey tenderloin, (see Tip)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup pitted and chopped fresh or frozen cherries
- 1 cup cranberry juice, divided
- 1/4 cup whiskey
- 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
- 1/2 teaspoon dry mustard
- 2 teaspoons cornstarch
- Step 1
- Preheat oven to 450°F.
- Step 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 165°F on an instant-read thermometer, 15 to 20 minutes. Transfer the turkey to a clean cutting board and tent with foil to keep warm.
- Step 3
- 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.
- Step 4
- 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.
Tip: Check the label to avoid turkey tenderloin “enhanced” with a sodium solution.
© Meredith Corporation. All rights reserved. Used with permission.
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