Turkey Tenderloin Cranberry Sandwich

If you want a holiday recipe without the fuss then this is the perfect recipe. Make a turkey tenderloin sandwich with...
Turkey Tenderloin Cranberry Sandwich


If you want a holiday recipe without the fuss then this is the perfect recipe. Make a turkey tenderloin sandwich with cranberry sauce and cheese. 


For the cranberry sauce:

  • 1 Cup sugar
  • 1 Cup water
  • 4 Cups frozen cranberries, thawed
  • Orange zest

For the turkey tenderloin:

  • 2 Tablespoons soy sauce
  • 2 Tablespoons mustard
  • 1/2 Tablespoon salt
  • 1/2 Tablespoon pepper
  • 1 Pound turkey tenderloin

For the sandwich:

  • White bread, sliced, toasted
  • Provolone cheese, grated


For the cranberry sauce:

Put the sugar and water in a pot over high heat and bring to a boil.

Once it has come to a boil, add cranberries and orange zest. After the cranberries come back up to a boil let it simmer on low for about 15 minutes or until the cranberries have burst. 

Set aside.

For the turkey tenderloin:

Preheat the oven to 350 degrees F.

In a bowl, combine the soy sauce, mustard, salt, and pepper. Place the turkey tenderloin in a zip lock bag and pour the soy sauce mixture inside.

Marinate the turkey in the fridge for 2 hours.

Take the tenderloin out of the zip lock bag and place in a baking pan. Bake in the oven for about 40 minutes or until meat is fully cooked through — it is done when you pierce it with a fork and the juices run clear or it registers at 160 degrees F on a thermometer.

Take out of the oven, slice meat.

For the sandwich:

To assemble the sandwich toast the white bread, add three slices of and 2 large spoonfuls of cranberry sauce.


Turkey Tenderloin Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Tenderloin Cooking Tip

For juicy meat, be sure to brine the turkey.

Turkey Tenderloin Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.