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