Ingredients
- 3 Turkey tenderloins
- 2-3 tbsp Vegetable or olive oil
- 2 ½ cups Turkey or chicken stock
- 2 tbsp Butter
- 2 cloves Garlic, minced
- 1 large Shallot, minced
- 2 tbsp Flour
- ¼ cup Parsley, minced
- to taste Salt & Pepper
- 12 oz Cranberries
- 1 cup Sugar
- 1 cup Rose or light red wine
- 1 Star anise
- 1 Cinnamon stick
Turkey Tenderloins with Pan Gravy & Cranberry Compote
Meal: Dinner
Cuisine: American
Ingredient: Turkey
Season: Fall
Contributor: Kitchen on Fire
Directions
6 SERVINGS
- Preheat the oven to 425°F.
- Season the turkey with salt & pepper. Heat an Anolon Ovation 12 Inch Covered Deep 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 an Anolon Advanced 10 Inch/ 3 Quart Covered Sauté 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 an Anolon Advanced 3 Quart Covered 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
- Anolon Advanced 10 Inch/ 3 Quart Covered Sauté
- Anolon Advanced 3 Quart Covered Saucepan
- Anolon Ovation 12 Inch Covered Deep Skillet
- Anolon Spatula
- Anolon Whisk
- Anolon Chef's Knife
Copyright © 2005 Kitchen On Fire LLC
www.kitchenonfire.com
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