Turkey Tenderloin with Whiskey-Cherry Sauce

1. Preheat oven to 450 degrees F.
2. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Season turkey with 1/4 teaspoon salt and pepper and cook until golden brown on one side, about 3 minutes. Turn it over and transfer the pan to the oven.
3. Roast until the turkey is no longer pink in the middle and registers 165 degrees F on an instant-read thermometer, 15 to 20 minutes. Transfer the turkey to a clean cutting board and tent with foil to keep warm.
4. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. (Be careful, the handle will still be hot.) Add onion and cook, stirring, until starting to soften, 2-3 minutes. Add garlic and cook, stirring, for 30 seconds.
5. Add cherries, 3/4 cup cranberry juice, whiskey, thyme, mustard and the remaining 1/4 teaspoon salt. Cook, stirring occasionally and scraping up any browned bits, until reduced, about 4 minutes.
6. Meanwhile, stir together the remaining 1/4 cup juice and cornstarch in a small bowl. Add to the pan and cook, stirring, until thickened, about 30 seconds. Slice the turkey and serve with the sauce.

Tips

Check the label to avoid turkey tenderloin “enhanced” with a sodium solution.

Per serving: 211 calories; 4 g fat (0 g saturated fat, 2 g mono unsaturated fat); 45 mg cholesterol; 11 g carbohydrates; 29 g protein; 1 g fiber; 262 mg sodium; 124 mg potassium

Nutrition Bonus: Selenium (41% daily value).

Exchanges: 1 other carbohydrate, 4 very lean meat

Contributed by: EatingWell.com

Make this dish a meal and serve it with egg noodles.