Let’s press the easy button on our Thanksgiving dinner. This gives you the full turkey-and-cranberry experience in a delicious but simple way. We gave it extra flavoring by browning the turkeys in our Olive Tree Rosemary Olive Oil and adding our Cranberry-Orange Balsamic Vinegar to the sauce. And it’s uber-efficient because you prepare the sauce while the tenderloins are roasting so it all finishes at the same time. Perfect for a small gathering! We purchased 2 large turkey breast tenderloins and cut them in half for four servings.
4 Turkey breast tenderloins (about 1 1/2 pounds total)
2 tsp Chopped fresh thyme
1 tsp Kosher salt
½ tsp Black pepper
2 tbsp Olive Tree Rosemary Olive Oil
3 cup Fresh or frozen cranberries
1 ½ cup Low sodium chicken broth
1 cup Maple syrup
½ cup Cranberry Orange Balsamic Vinegar
2 tbsp Apple cider vinegar
2 tbsp Dijon mustard
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, balsamic vinegar, apple cider 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. Top turkey tenderloins with cranberry sauce.