Turkey Tenderloin with Cranberry Shallot Sauce
Ingredients
- 2 turkey tenderloins (about 1 1/2 pounds total)
- ¾ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- 4 teaspoons canola oil, divided
- 4 shallots, peeled and quartered
- 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
- ¾ cup reduced-sodium chicken broth
- 1 ½ cups fresh or frozen (not thawed) cranberries
- ¼ cup dried cranberries
- 2 tablespoons light brown sugar, or to taste
- 1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate
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