A holiday reminder with ground sage, cranberry sauce, apple jelly, Dijon mustard and allspice.

Turkey Tenderloins with Cranberry Sauce

1 package Honeysuckle White Turkey Breast Tenderloin
1/2 teaspoon ground sage
1 1/2 tablespoons canola or vegetable oil
1 cup whole berry cranberry sauce
3 tablespoons apple jelly
1 teaspoon Dijon mustard
1/4 teaspoon ground allspice

1. Cut tenderloins crosswise in half. Slice each half lengthwise in half, but do not cut all the way through. Open and flatten each piece. Sprinkle both sides with sage.
2. In a large skillet over medium-high heat, cook turkey in oil for 3 to 4 minutes on each side. Reduce heat to medium-low; cover and cook 12 to15 minutes or until juices run clear and turkey is no longer pink in the center. Remove turkey to a platter and keep warm.
3. Add cranberry sauce, jelly, mustard and allspice to skillet; simmer for 2 to 3 minutes. Spoon over turkey and serve immediately.

Makes 4 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.