> American > Turkey Tenderloins with Pan Gravy & Cranberry Compote

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

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