Turkey Tenderloin with Whiskey-Cherry Sauce EatingWell Test Kitchen reviews online

Turkey Tenderloin with Whiskey-Cherry Sauce


EatingWell Test Kitchen

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.

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Edition Details

Author

EatingWell Test Kitchen

Cooking method

Preheat oven to 450 degrees F.
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 degrees 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.
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.

Number of persons

6

Cooking time

40 m

Time for preparing

40 m

Calories

211

Fats

4 g

Carbohydrate

11g

Protein

28.6 g

Cholesterol

45 mg

Sodium

262 mg

Ingredients Turkey Tenderloin with Whiskey-Cherry Sauce

1/2 cup chopped onion
1/2 teaspoon salt, divided
2 cloves garlic, minced
2 teaspoons cornstarch
1/2 teaspoon dry mustard
1/4 cup whiskey
1/4 teaspoon freshly ground pepper
3 teaspoons extra-virgin olive oil, divided
1 1/2 pounds turkey tenderloin (see Tip)
1 cup pitted and chopped fresh or frozen cherries
1 cup cranberry juice, divided
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried

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