Turkey Tenderloins with Cranberry Sauce
A taste of the holidays with ground sage, cranberry sauce, apple jelly, Dijon mustard and allspice.
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
- 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.
- 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 to 15 minutes or until juices run clear and turkey is no longer pink in the center. Remove turkey to a platter and keep warm.
- 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.