In keeping with the scaled-down Thanksgiving, I give you Turkey Tenderloin with Orange Maple Cranberry Sauce.
Simple, small, delicious!
As with everything this year, it’s different. I hope all of our readers will keep safety first during this holiday season. Tim and I will be spending the Holiday at home, just the two of us. Sort of like every other day except with turkey…lol
So about this turkey……it was so easy and super delicious. I was leery about a turkey tenderloin and having it be dry. Who wants dry turkey? There’s a joke in there somewhere.
I used a turkey tenderloin from Aldi. It came with two pieces and was just over a pound and a half—the perfect size for two to four people. It did come with a marinade which, I blotted off.
Luckily I still have herbs in my garden that have not succumbed to the cold yet, but you can purchase fresh herbs from almost any grocery store. Some have a poultry mix and has all the herbs for this recipe in one package.
Herbs are rubbed over the tenderloin and then seared in a dutch oven. Using the dutch oven makes the sauce easy to prepare and uses fewer dishes.
Then finish the turkey in a 325-degree oven.
While the turkey roasts make the sauce in the same pan, cranberries and orange are a match made in heaven, and using maple syrup lends sweetness without using sugar. A touch of mustard and apple cider vinegar, and you have an incredible sauce for your roasted turkey tenderloin. The sauce needs the same amount of time that roasting the turkey does, and that’s a win-win.
Once the turkey has cooked to an internal temperature of 165-degrees, remove from the oven, and allow to rest for about 10 minutes.
Place the turkey on a lovely platter, then garnish with extra herbs, orange slices, and extra cranberries for a pretty presentation. Top with the cranberry sauce or serve on the side. Serve with your favorite side dishes.
Scaled-down turkey dinner without losing any flavor…. try our Turkey Tenderloin with Orange Maple Cranberry Sauce.Print
1 1/2 pounds turkey tenderloins
2 teaspoons each, chopped fresh thyme, sage, rosemary, and parsley
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons avocado oil
3 cups fresh cranberries
1 cup of chicken bone broth
1/2 cup orange juice
1 cup 100% pure maple syrup (not pancake syrup)
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
Preheat oven to 325 degrees.
Pat turkey tenderloins dry and set aside.
In a small bowl, combine thyme, sage, rosemary, parsley, salt, and pepper. Rub evenly onto all sides of turkey tenderloins.
Using a 4- to 6-quart Dutch oven, heat oil over medium-high heat. Brown tenderloins on all sides in hot oil. Transfer tenderloins to a baking dish large enough to hold the tenderloins.
Place tenderloins in preheated oven and bake, uncovered, for 30 minutes. The internal temperature should be 165 degrees.
Remove from oven and allow to rest covered for 10 minutes.
While tenderloins are baking, add cranberries, broth, orange juice, syrup, vinegar, and mustard to drippings in a Dutch oven. Cook and stir over medium heat, scraping up browned bits in the bottom of the pan.
Cook, uncovered, over medium heat for 30 minutes or until cranberries soften and liquid has reduced and thickened.
Serve turkey tenderloins with sauce. Garnish with orange slices, herbs, and extra cranberries if desired
Keywords: turkey tenderloin, cranberries, orange, maple syrup, Thanksgiving, scaled-down, roast, easy
Or try our Thanksgiving Turkey Roll and of Thanksgiving in one dish!