Enjoy cooking this and many other dishes in a Circulon 3 quart sauce pan!
Ingredients
- 3 each Turkey Tenderloins
- 2-3 tbsp Vegetable or Olive Oil
- 2 ½ cups Turkey or Chicken Stock
- 2 tbsp Butter
- 2 cloves Garlic, minced
- 1 each Large Shallot, minced
- 2 tbsp Flour
- ¼ cup Parsley, minced
- Salt & Pepper to taste
- 12 oz Cranberries
- 1 cup Sugar
- 1 cup Rose or Light Red Wine
- 1 each Star Anise
- 1 each Cinnamon Stick
Directions
1. Preheat the oven to 425°.
2. Season the turkey with salt & pepper.
3. Heat a 12" skillet on high heat. Add the oil & sear the outsides of the turkey (this should take about four minutes or so) until golden brown.
4. Pour in the stock, cover & place straight into the oven for 10-15 minutes (depending on the thickness of the tenderloins) until done through.
5. Remove from the pan (saving aside the cooking liquid) and let rest 5 minutes. Slice the turkey into medallions.
6. Heat a 10" sauté pan on med-high heat & melt the butter. Stir in the flour & cook for a couple minutes to form a blonde roux.
7. Add in the stock cooking liquid, bring to a boil, & reduce to a simmer. Cook until the liquid has reduced by about ¼ & is nice & thick. Season with salt & pepper; stir in the parsley.
8. Place the cranberries & the remaining ingredients into a 3qt saucepan over high heat. Bring to a boil, reduce to a simmer & cook for about 30-45 minutes until thick like a jam or preserve.
Serves 6-8
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