> American > Turkey Tenderloins with Pan Gravy & Cranberry Compote

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

Turkey Tenderloins with Pan Gravy & Cranberry Compote

Meal: Dinner
Cuisine: American
Ingredient: Turkey
Season: Fall
Contributor: Kitchen on Fire

Directions

Serves 6-8

Preheat the oven to 425°.
Season the turkey with salt & pepper. 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. Pour in the stock, cover & place straight into the oven for 10-15 minutes (depending on the thickness of the tenderloins) until done through. Remove from the pan (saving aside the cooking liquid) and let rest 5 minutes. Slice the turkey into medallions.
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. 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.
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.

Equipment

-cook's knife

-spatulas

-10" sauté pan

-sauce whisk

-3qt sauce pan

-12" skillet with cover

Recommended Product

3 Qt. Covered Saucepan

Whether you're making a delicate sauce or your morning oatmeal, you'll appreciate the even heating of hard-anodized aluminum. The snug fitting stainless steel cookware lid locks in flavor and nutrients, while the nonstick interior and exterior makes cleanup a snap.

More Details >>