Tuesday, February 26, 2008

Turkey Tenderloin with Cranberry Balsamic Glaze

I developed this recipe in a desperate, cabinet clearing moment when something had to be done about the pantry and its upkeep. Somehow, the tidy, inventory pixie had forgotten my house! This is not the kind of thing I usually do, mind you, I am forever producing food from vastly complicated and obtuse recipes which would have been so much easier if an editor somewhere had simply told the writer to knock it off now (Rose Levy Berenbaum, I am talking to you).

You could pan sear this meat first. I have, and it is good but not enough to make a remarkable difference under a sauce such as this after slow cooking.

In any event, food to save your life and your cabinet:

Turkey Tenderloin with Cranberry Balsamic Glaze

2 turkey tenderloins of 2 lbs each
2 cups chicken stock
2 cups water
1 16 ounce can whole cranberry sauce
1/2 cup balsamic vinegar
2 carrots, diced
1 medium onion, diced
2 garlic cloves, minced
2 bay leaves (California, Turkish, fresh all fine)
A mixed handful of dried oregano, sage, thyme
1 tsp. Kosher salt
1/2 tsp. fresh cracked black pepper
1 tbls. butter

Place all ingredients except the butter into your slow cooker set to Low. Allow to cook until turkey pulls away from itself easily with a fork, or until it reaches (ugh) 165 degrees internal temperature on a meat thermometer.

Leave the meat in the slow cooker but remove as much of the liquid as you can with a ladle and place in a saucepan. Simmer the liquid over medium heat until reduced to one third the original volume or until it coats the back of your spoon as a sauce. Add the butter and stir to dissolve. Serve the meat in slices fanned over quinoa or couscous. Spoon sauce over all. Serves 4 neatly.

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