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Ingredients

• 2 turkey tenderloins (about 1 1/2 pounds total)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 teaspoons canola oil, divided
• 4 shallots, peeled and quartered
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
• 3/4 cup reduced-sodium chicken broth
• 1 1/2 cups fresh or frozen (not thawed) cranberries
• 1/4 cup dried cranberries
• 2 tablespoons light brown sugar, or to taste
• 1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate

Description

Turkey Tenderloin With Cranberry-Shallot Sauce - The Huffington Post

Kitchen Daily