Turkey Tenderloin with Whiskey Cherry Sauce

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.