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Turkey Roulade with Cranberries and Chipotle

Yield 8 servings (serving size: 1/2 sliced filled tenderloin)
You can prepare the cranberry filling a day or two ahead and refrigerate.

Ingredients

  • Filling:
  • 2 teaspoons olive oil
  • 2 1/2 cups finely chopped onion (about 1 large)
  • 2/3 cup chopped dried cranberries
  • 1/2 cup white wine
  • 1 tablespoon chopped fresh oregano
  • 2 to 3 teaspoons minced chipotle chile, canned in adobo sauce
  • 1 garlic clove, minced
  • Turkey:
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile powder
  • 4 (8-ounce) turkey tenderloins
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • Oregano sprigs (optional)

Nutrition Information

  • calories 152
  • caloriesfromfat 18 %
  • fat 3 g
  • satfat 0.5 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 20.5 g
  • carbohydrate 9.9 g
  • fiber 1 g
  • cholesterol 56 mg
  • iron 1.3 mg
  • sodium 357 mg
  • calcium 18 mg

How to Make It

  1. To prepare filling, heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Add cranberries and next 4 ingredients (through garlic) to pan; cook 10 minutes or until liquid evaporates.

  2. Preheat oven to 375°.

  3. To prepare turkey, combine 1/2 teaspoon salt, cumin, and chile powder in a small bowl. Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over tenderloins; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle tenderloins evenly with spice mixture. Spread 1/3 cup filling over each tenderloin. Roll up tenderloins jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine. Sprinkle remaining 1/2 teaspoon salt and pepper over tenderloins.

  4. Heat 2 teaspoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add tenderloins to pan; cook 3 minutes, turning to brown on all sides. Transfer pan to oven. Bake at 375° for 25 minutes or until a thermometer registers 165°. Remove from oven; let stand 10 minutes. Remove twine from tenderloins; slice crosswise into 3/4-inch-thick slices. Garnish with oregano sprigs, if desired.