Apple Cranberry Turkey Tenderloin

A turkey tenderloin is SO easy to make, but can taste a bit boring. You need to add bold juicy flavors to make a delish meal. Apples, cranberries, and cheddar cheese will add flavor and moistness. Here is my low fat recipe.

  • 1 tablespoon I Can’t Believe It’s Not Butter
  • 1 chopped onion
  • 1/2 cup apple cider
  • 1/2 cup roughly chopped dried apples
  • 1/2 cup dried cranberries
  • 1 cup fat free (or 2%) shredded cheddar cheese
  • 1 teaspoon minced fresh sage (or 1/2 teaspoon dried sage)
  • Package 2 turkey tenderloins
  • 1/2 teaspoon salt and pepper
  • 1/3 cup fat free half and half
  • 1/3 cup low sodium stock
  • Cooking twine
  • Plastic wrap
  • Meat mallet (or rolling pin)
  • 2 small pots with a tops
  • 1 baking sheet
  • Foil
  • 1 baking rack
  • Whisk

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turkey-1TENDERLOIN

  1. Preheat oven to 400
  2. Chop up the onion
  3. Roughly chop up the dried apples
  4. Mince the sage
  5. Heat butter in a pot and add the onions. Cook on medium for 5 minutes
  6. Add the apple cider and bring to a simmer
  7. Add the apples and cranberries and cook 1 minute then take off the heat
  8. Add the sage and 1/2 cup of cheddar and mix
  9. Cover pot and set aside to melt the cheese and cool
  10. Butterfly cut the tenderloin
    • Cut tenderloin lengthwise into the center, stopping short of the bottom side so it remains attached (about 2/3 way through)
    • Open the tenderloin and do the same cut through each flap side
  11. Cover the tenderloin with plastic wrap
  12. Lightly pound the meat flat with a mallet about 1/2 inch thick
  13. Spoon the apple cranberry filling onto the meat
  14. Starting on one of the flap ends, roll the tenderloin
  15. Secure it with twine
  16. Season with salt and pepper
  17. Line a baking sheet with foil and then place a baking rack onto of that
  18. Put the tenderloin on the baking rack
  19. Bake for 35-40 minutes
  20. When done baking, take the tenderloin out of the oven. Cover with foil and let it rest for 10 minutes

SAUCE

  1. While the tenderloin is resting, heat up stock in a pot over medium high heat
  2. Add the half and half
  3. Bring to a simmer and lower the heat
  4. Add remaining 1/2 cup cheese a bit at a time and whisk while melting

Cut the tenderloin in 1 inch slices and plate them at an angle overlapping. Spoon the sauce over the center of the meat. Pair it with your choice of veggie (I paired it with steamed broccoli)

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