Apple-Cran & Herb Turkey Tenderloins

  

1 package of 3 turkey tenderloins
3/4 cup of apple cider
half can of jellied cranberry sauce
2 cloves of garlic
3 tablespoons of fresh thyme
1 tablespoon of  Herbes De Provence
salt/pepper to taste
half cup of low sodium chicken broth
about a quarter of a yellow onion
3 teaspoons of cornstarch


In a bowl mix the apple juice and cranberry sauce until smooth.  Add in all the herbs, onion and garlic. Reserve half cup of the marinade for later use.  Store in the fridge until ready for it.  Add in the turkey and marinate in the fridge covered for 4 hours turning half way through if needed.  Heat skillet and add in the turkey.  Cook on both sides until fully cooked.  Set aside and add into the same skillet the reserved marinade, and chicken stock.  Scraping all of the bits from the bottom of the skillet stir well until reaches a boil and becomes thick.  Spoon over the turkey tenderloins and garnish with parsley (optional)  I served this with a great Italian Asparagus Salad.  (recipe located on the right hand side of this page)