Go Back

Turkey Tenderloin with Cranberry Pan Sauce

Turkey tenderloin with cranberry pan sauce is seared in a skillet, roasted until tender, then served with a quick sauce made with cranberries, orange juice, and browned bits. The tart-sweet sauce thickens as the cranberries burst.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 36 minutes
Resting 8 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 2 turkey tenderloins about 1 1/2 pounds total
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the cranberry pan sauce
  • 1 tbsp unsalted butter
  • 1 shallot small, minced
  • 1 cup cranberries fresh or frozen
  • 0.75 cup chicken broth low-sodium
  • 0.33 cup orange juice
  • 2 tbsp brown sugar
  • 1 tsp Dijon mustard

Equipment

  • 1 12-inch oven-safe skillet

Method
 

Season and roast the turkey
  1. Preheat the oven to 400°F.
  2. Pat the turkey tenderloins dry and season all over with the kosher salt and black pepper.
  3. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat, then brown the tenderloins on all sides, about 2-3 minutes per side.
  4. Transfer the skillet to the oven and roast for 12-18 minutes, until a thermometer inserted into the thickest part of each tenderloin reads 165°F.
  5. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 5-10 minutes.
Make the cranberry pan sauce
  1. Set the skillet over medium heat, melt the unsalted butter, and cook the minced shallot for 1-2 minutes, stirring, until softened.
  2. Add the cranberries, low-sodium chicken broth, orange juice, brown sugar, and Dijon mustard; bring to a simmer, scraping up the browned bits from the skillet, and cook for 8-10 minutes until most cranberries burst and the sauce thickens slightly.
  3. Slice the turkey and serve with the cranberry pan sauce.

Notes

For best results, use a thermometer to avoid overcooking the turkey. Refrigerate leftovers in an airtight container for up to 3 days; this freezes well for up to 2 months. For a dairy-free option, replace the butter with olive oil.