Slow-Cooked Cranberry Turkey Tenderloin
I have already gushed about my love for my little slow cooker, but I will boast about it again. All you have to do is prepare the ingredients, walk away, and come back to enjoy!
This recipe uses one of the leanest cuts of meat: tenderloin. For turkey, it has about 26 grams of protein per serving! You must also be careful when cooking with tenderloin, because it has such a low-fat content, to not dry it out.
This recipe will satisfy your post-Thanksgiving nostalgia with ingredients like cranberry and citrus, making the meat subtly sweet. I served the meat with grilled whole-grain pita and goat cheese, dipping it in my homemade cranberry applesauce (pictured below!
Ingredients
1 lb turkey tenderloin
1 onion
1 apple
1 orange
1 c low-sodium chicken broth
2 tbsp balsamic vinegar
2 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp ground black pepper
Directions
Put the broth, syrup, vinegar, and spices into the pot. Juice the orange and add both the juice and the rind into the pot. Roughly chop the onions, and add them in as well. Place the tenderloin in the pot and cover it with roughly chopped apple. Cook on low for 2 hours. Let meat rest and cool for at least 20 minutes before shredding with a fork and knife. Put meat and about a cup of the leftover liquid into container with a lid to ensure maximum moisture. Conserve in fridge for up to four days.
This recipe uses one of the leanest cuts of meat: tenderloin. For turkey, it has about 26 grams of protein per serving! You must also be careful when cooking with tenderloin, because it has such a low-fat content, to not dry it out.
This recipe will satisfy your post-Thanksgiving nostalgia with ingredients like cranberry and citrus, making the meat subtly sweet. I served the meat with grilled whole-grain pita and goat cheese, dipping it in my homemade cranberry applesauce (pictured below!
Ingredients
1 lb turkey tenderloin
1 onion
1 apple
1 orange
1 c low-sodium chicken broth
2 tbsp balsamic vinegar
2 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp ground black pepper
Directions
Put the broth, syrup, vinegar, and spices into the pot. Juice the orange and add both the juice and the rind into the pot. Roughly chop the onions, and add them in as well. Place the tenderloin in the pot and cover it with roughly chopped apple. Cook on low for 2 hours. Let meat rest and cool for at least 20 minutes before shredding with a fork and knife. Put meat and about a cup of the leftover liquid into container with a lid to ensure maximum moisture. Conserve in fridge for up to four days.
