vegetable cooking spray
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
2 cups apple cider
4 cups low sodium chicken broth
1-1/2 cups cranberries -- fresh or
frozen
1 bay leaf
1 dash salt
1 dash pepper
1/4 cup fresh sage -- minced
1 tablespoon fresh thyme -- minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound turkey tenderloin
Instructions:
Coat a large Dutch oven with cooking spray, and place over medium-high
heat until hot. Add onion, celery and carrot; sauté‚ 5 minutes. Add
cider; bring to a boil, and cook 10 minutes. Add broth, cranberries,
and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered,
1 hour and 30 minutes. Strain mixture through a sieve into a large
bowl, reserving 1 cup liquid; discard remaining liquid and solids.
Add dash of salt and pepper to reserved liquid; set sauce aside, and
keep warm. Combine the sage, thyme, oil, salt and pepper. Rub mixture
on both sides of turkey. Prepare grill. Place turkey on grill rack
coated with cooking spray, and grill for 10 minutes on each side or
until turkey is done. Cut turkey across the grain into thin slices.
Serve with sauce. Recipe By: Cooking Light-9/95-Chef Paul O'Connell
