Turkey Tenderloins with Cranberries and Chipotle

The cranberry filling can be made a day or two in advance and refrigerated to speed up assembly for a fast dinner. Serve with baked/roasted sweet potato and braised greens for a spicy sweet colorful meal.

(modification of recipe originally from Cooking Light)

Serves 8 (4-ounce servings)

FILLING:

• 2 teaspoons olive oil
• 2 cups onion, chopped
• 2/3 cup dried cranberries, chopped
• ½ cup white wine or chicken broth
• 1 tablespoon fresh oregano, chopped
• 2 to 3 teaspoons chipotle chile canned in adobe sauce, minced
• 1 garlic clove, minced

TURKEY:

• 1 teaspoon kosher salt, divided
• ½ teaspoon ground cumin
• ½ teaspoon ground chipotle chile powder
• 4 (8-ounce) turkey tenderloins
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons olive oil

To prepare filling, heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion to pan; cook 8-10 minutes or until tender, stirring occasionally. Add cranberries and next 4 ingredients (through garlic) to pan; cook 10 minutes or until liquid evaporates.

Preheat oven to 375 degrees.

Combine ½ teaspoon salt, cumin and chipotle chile powder in a small bowl and set aside.

To prepare turkey, slice tenderloins lengthwise, cutting to but not through the other side. Open halves, laying tenderloins flat. Slice each half lengthwise, cutting to but not through the other side; open flat. Place plastic wrap over tenderloins; pound to ½ inch thickness using a meat mallet or small heavy skillet. Sprinkle tenderloins evenly with spice mixture. Evenly divide filling and spread over each tenderloin. Roll up tenderloins jelly-roll fashion, starting with long sides. Secure at 2 inch intervals with twine. Sprinkle remaining ½ teaspoon salt and pepper over tenderloins.

Heat 2 teaspoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add tenderloins to pan; cook 4 minutes, turning to brown on all sides. Transfer pan to oven. Bake at 375 degrees for 25 minutes or until a meat thermometer registers 165 degrees. Remove from oven; cover and let stand for 10 minutes. Remove twine from tenderloins; slice crosswise into ¾ inch thick slices.

Nutritional Info/Serving: Calories 152, Fat 3 g, Protein 21 g, Carbs 10 g

21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 tsp