Turkey Tenderloin with Whiskey Cherry Sauce

• 3 teaspoons olive oil, extra-virgin divided
• 1 1/2 pounds turkey breast tenderloin steak
• 1/2 teaspoon salt divided
• 1/4 teaspoon black pepper freshly ground
• 1/2 cup onions chopped
• 2 cloves garlic minced
• 1 cup cherries pitted and chopped, fresh or frozen
• 1 cup cranberry juice divided
• 2 teaspoons thyme fresh, chopped
• 1/4 cup whiskey
• 1/2 teaspoon dry mustard
• 2 teaspoons cornstarch

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

olive oil, turkey breast tenderloin, salt, black pepper, onions, garlic, cherries, cranberry juice, thyme, whiskey, dry mustard, cornstarch

Taken from recipeland.com/recipe/v/turkey-tenderloin-whiskey-cherr-49264 (may not work)