Turkey Tenderloin with Whiskey Cherry Sauce
.
Yield
6 servingsPrep
10 minCook
20 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
olive oil, extra-virgin
divided |
|
| 1 ½ | pounds |
turkey breast tenderloin steak
|
* |
| ½ | teaspoon |
salt
divided |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ½ | cup |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
cherries
pitted and chopped, fresh or frozen |
*
|
| 1 | cup |
cranberry juice
divided |
|
| 2 | teaspoons |
thyme
fresh, chopped |
*
|
| ¼ | cup |
whiskey
|
* |
| ½ | teaspoon |
dry mustard
|
|
| 2 | teaspoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil, extra-virgin
divided |
|
| 680.4 | g |
turkey breast tenderloin steak
|
* |
| 2.5 | ml |
salt
divided |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 118 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
cherries
pitted and chopped, fresh or frozen |
*
|
| 237 | ml |
cranberry juice
divided |
|
| 1E+1 | ml |
thyme
fresh, chopped |
*
|
| 59 | ml |
whiskey
|
* |
| 2.5 | ml |
dry mustard
|
|
| 1E+1 | ml |
cornstarch
|
|
Directions
Preheat oven to 450°F.
Heat 2 teaspoons oil in a large ovenproof skillet over high heat.
Season turkey with ¼ 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.
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, ¾ cup cranberry juice, whiskey, thyme, mustard and the remaining ¼ teaspoon salt.
Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.
Meanwhile, stir together the remaining ¼ 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.
