Braised Turkey Breast With Cranberry Port Sauce

Serves 4

Ingredients

• 2 turkey tenderloin or breast
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoon vegetable oil
• ½ onion, julienne (thin slices)
• 1 tablespoon garlic
• 1 tablespoon fresh thyme, minced
• 1 tablespoon fresh sage, minced
• 1 cup fresh cranberry
• 1 cup port wine
• ½ cup orange juice, preferably fresh
• 1 tsp orange zest
• ½ cup sugar

Method

• Preheat oven to 375° F.
• Pound turkey breast or tenderloin with meat mallet to produce an even width throughout the meat.
• Generously season meat with salt and pepper.
• Preheat sauté pan to medium high heat.
• Add vegetable oil to pan.
• Sear turkey meat on all sides. Remove from pan and place meat onto a sheet pan. Set aside.
• Place turkey in oven and allow to bake until internal temperature reaches 165° F.
• Preheat same pan that the turkey was seared in to medium high heat
• Add onions and then garlic to the pan. Sauté until it starts to caramelize.
• Deglaze pan with chicken stock scraping up brown bits from the pan
• Return turkey breast to the pan. Add sage and thyme to the pan
• Allow meat to rest at least 10 minutes. Slice and serve with cranberry port sauce

CRANBERRY PORT WINE SAUCE

• Preheat small sauce pot to medium high heat.
• Add cranberries, juice, port wine, and sugar to the pot. Allow to come to a boil and reduce to a simmer.
• Cook until cranberries are tender. Allow sauce to cool by placing it in cooler until ready to serve
• Enjoy!