Bourbon-Cranberry Turkey Tenderloin
You can never have too many main course recipes, so give Bourbon-Cranberry Turkey Tenderloin a try. One serving contains 331 calories, 42g of protein, and 3g of fat. This recipe serves 10. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of orange rind, firmly brown sugar, garnish: grilled orange, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the orange you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. It is a good option if you're following a dairy free diet.
Instructions
Bring first 4 ingredients to a boil in a saucepan over medium-high heat; reduce heat to medium-low, and simmer 10 minutes or until mixture thickens slightly.
Remove from heat, and let stand 30 minutes or to room temperature.
Remove 1/2 cup cranberry mixture; reserve remaining mixture.
Rinse tenderloins, and pat dry with paper towels.
Brush with 1/4 cup cranberry mixture, and let stand at room temperature 30 minutes.
Sprinkle with salt and pepper.
Grill over medium-high heat (350 to 40
10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion registers 165, basting occasionally with 1/4 cup cranberry mixture.
Remove from heat, and let stand 15 minutes before slicing.
Serve with reserved cranberry mixture.
Bourbon-Cranberry Roasted Turkey: Substitute 1 (14-lb.) whole fresh turkey for tenderloins.
Remove giblets and neck, and rinse turkey with cold water.
Drain cavity well; pat dry.
Let turkey stand at room temperature 30 minutes. Meanwhile, prepare cranberry mixture as directed in Step
Place turkey, breast side up, on a lightly greased wire rack in a roasting pan. If desired, tie ends of legs together with kitchen string; tuck wing tips under.
Brush with 2 Tbsp. melted butter, and sprinkle with salt and pepper.
Bake at 325 for 3 1/2 hours or until meat thermometer inserted in thickest portion of thigh registers 170, brushing with 1/2 cup cranberry mixture during the last 30 minutes of roasting. (If turkey starts to brown too much, cover loosely with aluminum foil.)
Let turkey stand 15 minutes before carving.
Serve with reserved cranberry mixture. Makes 8 to 10 servings. Prep: 20 min.; Cook: 15 min.; Stand: 1 hr., 15 min.;