Unique Thanksgiving Turkey Tenderloin with Cranberry-Honey Glaze
A modern twist on Thanksgiving: juicy turkey tenderloin roasted with seasonal vegetables and finished with a tangy cranberry-honey glaze. Lighter, quicker, and just as festive.
Equipment
- Baking sheet
- Mixing Bowl
- Small saucepan
- Meat Thermometer
Ingredients
Turkey & Vegetables
- 1.5 lb turkey tenderloin
- 2 cups butternut squash peeled and cubed
- 2 cups Brussels sprouts halved
- 2 tbsp olive oil
- Salt and pepper to taste
Cranberry-Honey Glaze
- 1 cup cranberry sauce homemade or canned
- 2 tbsp honey
- 1 tbsp orange juice freshly squeezed
- 1 tsp orange zest
Instructions
- Preheat oven to 400 °F (200 °C).
- Toss squash and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
- Season turkey tenderloin with salt and pepper; place on the same sheet.
- Roast for 25–30 minutes, until vegetables are tender and turkey reaches 165 °F (74 °C) internally.
- Meanwhile, in a small saucepan, combine cranberry sauce, honey, orange juice, and zest. Simmer for 5 minutes until glossy.
- Brush the glaze over turkey during the last 5 minutes of roasting, reserving some for serving.
- Rest turkey for 5 minutes before slicing. Serve with roasted vegetables and extra glaze.
Notes
This recipe is a lighter, quicker alternative to a whole roasted turkey, inspired by the ‘Unique Thanksgiving Recipes’ feature on MixUp Recipes. The glaze can be doubled and made ahead.