Happy, Healthy Holidays
It is officially the season of holiday celebrations, which are commonly centered around food and drink. While these foods can be indulgent, remember that a healthy lifestyle is all about balance! How many steps does it take to burn off some of your favorites?
For a lighter take on holiday fare, try this Turkey Tenderloin with Cranberry-Shallot Sauce from Zipongo. For more healthy recipes, visit the Zipongo site through the nutrition feature of Virgin Pulse.
2 turkey tenderloins , (about 1 1/2 pounds total) 3/4 tsp salt, divided
1/4 tsp freshly ground pepper
4 tsp canola oil, divided
4 shallots, peeled and quartered
2 tsp chopped fresh thyme , or 1/2 tsp dried
3/4 cup reduced-sodium chicken broth
1 1/2 cups fresh or frozen (not thawed) cranberries 1/4 cup dried cranberries
2 tbsp light brown sugar, or to taste
1 tbsp fruit-flavored vinegar, such as raspberry or pomegranate
1. Preheat to 450°F.
2. Sprinkle turkey tenderloins with 1/4 teaspoon salt and pepper. Heat 2 teaspoons oil in a large skillet over medium heat. Add the turkey and cook, turning to brown all sides, about 5 minutes total. Transfer to a baking sheet. Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes).
3. Meanwhile, add the remaining 2 teaspoons oil to the pan. Add
shallots and cook, stirring occasionally, until browned, 3 minutes. Add thyme and cook until fragrant, about 10 seconds.Add broth
and cook, scraping up any browned bits, for 1 minute. Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes. Stir brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute. Cover and remove from the heat.
4. Let the turkey rest on a clean cutting board for 5 minutes. Thinly slice; serve with the pomegranate sauce.