Turkey Tenderloin with Whiskey Cherry Sauce
Submitted by happyzhangbo
Seared turkey tenderloin roasted golden, then sliced and drizzled with a glossy whiskey cherry sauce made with cranberry juice, thyme, and dry mustard. A stunning dinner that comes together in just over 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
36 minWhen you want to impress without spending hours in the kitchen, this is the recipe you reach for.
Turkey tenderloin gets a hard sear in a screaming hot skillet, then finishes in the oven until perfectly juicy. While the meat rests, the same pan builds a knockout sauce from chopped cherries, cranberry juice, a generous pour of whiskey, fresh thyme, and dry mustard.
A cornstarch slurry thickens it into a glossy, ruby-red glaze that clings to every slice. Date night, dinner party, or just a Tuesday when you feel fancy.
Pro Tips
- Use an ovenproof skillet so the turkey goes straight from stovetop to oven
- Let the turkey rest under foil for at least 5 minutes before slicing for juicier meat
- Deglaze the pan well to scrape up all those golden browned bits for the sauce
- Fresh or frozen cherries both work; no need to thaw frozen ones first
Ingredients
Directions
Preheat oven to 450°F.
Heat 2 teaspoons oil in a large ovenproof skillet over high heat.
Season turkey with ¼ teaspoon salt and pepper and cook until golden brown on one side, about 3 minutes.
Turn it over and transfer the pan to the oven.
Roast until the turkey is no longer pink in the middle and registers 165°F on an instant-read thermometer, 15 to 20 minutes.
Transfer the turkey to a clean cutting board and tent with foil to keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
(Be careful, the handle will still be hot.)
Add onion and cook, stirring, until starting to soften, 2 to 3 minutes.
Add garlic and cook, stirring, for 30 seconds.
Add cherries, ¾ cup cranberry juice, whiskey, thyme, mustard and the remaining ¼ teaspoon salt.
Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.
Meanwhile, stir together the remaining ¼ cup juice and cornstarch in a small bowl.
Add to the pan and cook, stirring, until thickened, about 30 seconds.
Slice the turkey and serve with the sauce.
Comments
