Turkey Roulade with Cranberries and Chipotle

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)

Preparation

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.