Turkey Tenderloin with Orange and Cranberry - MetroFamily Magazine
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Turkey Tenderloin with Orange and Cranberry

by Stephanie Clinton

Reading Time: < 1 minute 

Recently, I discovered turkey breast tenderloins.  I honestly thought I was buying a pork tenderloin – the type that’s long, skinny and sold in a thick plastic packaging.  It looked very similar to the pork tenderloin I usually buy which is why I just tossed it in my basket without paying attention.  It turns out it was a really great mistake to make because now I'm in love with turkey breast tenderloin!  It’s cut to look similar to pork tenderloin and cooks up pretty much the same way.  Apparently, turkey isn't just for Thanksgiving!

Prep time: 5 min.  Cook time 30 min.


  • 1 packaged turkey breast tenderloin, rinsed and patted dry
  • Orange marmalade
  • 1/3 cup dried cranberries
  • 1/2 large onion, roughly chopped
  • 1/2 cup white wine or chicken broth
  • 3 Tbs. olive oil
  • 2 Tbs. butter
  • Salt and pepper


  1. Preheat oven to 400 degrees.
  2. Season turkey really well with salt and pepper.  In a heavy skillet, heat olive oil, and brown tenderloin on all sides (about 3 minutes per side).  Transfer to a baking sheet lined with aluminum foil and sprayed with non-stick cooking spray.  Smear the top of the turkey generously with orange marmalade. Cook in 400 degree oven until center registers 160 degrees with a meat thermometer.  Once the meat is done, take it out and tent it with foil.  Set aside.
  3. While turkey is cooking, heat butter in same skillet.  Add onions and sauté until softened.  Add white wine (or chicken broth) and simmer for 2-3 minutes – scraping up brown bits of turkey.  Add cranberries and simmer for one minute.  Add salt and pepper to taste.
  4. Slice turkey and spoon onion/cranberry mixture over top.  Serve over brown rice.

For more from Stephanie, visit her blog at www.hugskissesandsnot.com.

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