crock pot cranberry turkey tenderloin recipe
Oh, hello there, friend! It feels like just yesterday my littlest one was asking, “Mommy, what’s for dinner?” with that hopeful, hungry gaze. As a mom of three, that question can sometimes send a shiver down my spine, especially after a long day of school runs, chores, and chasing dreams.
But then, I remember my secret weapon for those busy weeknights: my trusty slow cooker. It’s where food magic truly happens, transforming simple ingredients into a meal that makes everyone feel loved and nourished. And let me tell you, this crock pot cranberry turkey tenderloin recipe is a superstar in our house.
I first stumbled upon the idea years ago, trying to find a way to make turkey feel less “holiday-only” and more “everyday delicious.” I wanted something healthy, hands-off, and bursting with flavor. The thought of turkey tenderloin, with its lean goodness, paired with the vibrant zing of cranberries, just clicked. It sounded like a symphony of sweet and savory, and boy, did it deliver!
This slow cooker cranberry turkey tenderloin isn’t just a recipe; it’s a lifesaver. It means I can toss everything in before the morning rush, and by dinnertime, our home is filled with the most incredible aroma. My kids, even the notoriously picky middle one, gobble it up.
They adore the tender turkey, bathed in that glistening, sweet-tart cranberry sauce. For me, it means a stress-free meal that I know is good for my family, packed with lean protein and wholesome flavors. It truly embodies my belief that food is love, made simple.
So, if you’re looking for an easy, comforting, and utterly delicious dinner, you’ve found it. Get ready to fall in love with your slow cooker all over again with this incredible cranberry turkey tenderloin.
Why You’ll Love This Cranberry Turkey Tenderloin Recipe
This crock pot cranberry turkey tenderloin recipe isn’t just another meal; it’s a revelation for your busy kitchen. You’ll quickly discover why it earns a permanent spot in our family meal rotation. Firstly, it offers unparalleled ease.
As a mom, I cherish recipes that allow me to “set it and forget it.” This slow cooker turkey tenderloin does exactly that. A few minutes of prep in the morning means a complete, delicious dinner awaits you later in the day, with minimal effort.
Secondly, the flavor profile is simply divine. The combination of sweet, tangy cranberries with savory turkey is unexpectedly delightful. The slow cooking process infuses every bite of the turkey tenderloin with these incredible flavors, resulting in unbelievably tender and juicy meat. You won’t believe how moist the turkey becomes!
Moreover, it’s a truly nourishing choice. Turkey tenderloin is lean protein, making this meal a healthy option for your family. It’s naturally lower in fat but high in satisfaction. You can feel good about serving this wholesome dinner, knowing you provide a balanced meal without sacrificing taste.
Finally, this versatile dish transcends seasons. While cranberries often evoke fall and winter, the bright flavor of this slow cooker cranberry turkey tenderloin brightens any time of year. It’s perfect for a cozy winter evening, a fresh spring dinner, or even a light summer meal when you want to avoid heating up your kitchen. This simple turkey recipe is a genuine crowd-pleaser, delivering comfort and flavor in every forkful.
Ingredients You’ll Need
Gathering your ingredients for this cranberry turkey tenderloin recipe is a breeze. You likely have many of these wholesome items in your pantry already. Each component plays a vital role in creating that perfect balance of sweet, savory, and tangy flavors. You will need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Turkey Tenderloin | 1.5 – 2 pounds | Usually comes in a pack of two smaller tenderloins. |
| Whole Berry Cranberry Sauce | 1 can (14 oz) | Not the jellied kind; choose whole berries for texture. |
| Chicken Broth | 1/2 cup | Low sodium is a great option. |
| Brown Sugar | 1/4 cup, packed | Adds sweetness and depth; adjust to your taste. |
| Dijon Mustard | 1 tablespoon | Adds a subtle tang and helps emulsify the sauce. |
| Garlic Powder | 1 teaspoon | A pantry staple for robust flavor. |
| Onion Powder | 1 teaspoon | Complements the garlic beautifully. |
| Salt | 1/2 teaspoon | Or to taste. |
| Black Pepper | 1/4 teaspoon | Freshly ground is always best. |
| Cornstarch Slurry | 1 tbsp cornstarch + 2 tbsp cold water | Optional, for thickening the sauce at the end. |
These simple Ingredients combine to create a symphony of flavors. Always ensure you have fresh, high-quality turkey tenderloin for the best results. The canned whole berry cranberry sauce provides both convenience and that essential sweet-tart punch. You’re just a few steps away from a delicious meal!
Substitutions & Variations
One of the beautiful things about this slow cooker cranberry turkey tenderloin is its flexibility. You can easily adapt it to suit your family’s preferences or whatever you have on hand. Don’t be afraid to get creative in the kitchen!
Protein Swaps:
- Chicken Breasts or Thighs: If turkey tenderloin isn’t available, boneless, skinless chicken breasts or thighs make an excellent substitute. Adjust cooking time accordingly; chicken breasts might cook slightly faster, while thighs can handle longer cooking.
- Pork Tenderloin: This recipe also works wonderfully with pork tenderloin. The cranberry sauce complements pork beautifully, creating a rich and savory dish.
Cranberry Sauce Adjustments:
- Fresh Cranberries: For a fresher, more tart flavor, use 12 oz (about 3 cups) of fresh cranberries. You might need to increase the brown sugar slightly (to 1/2 cup) to balance the tartness. They will burst and create a sauce as they cook.
- Low Sugar Option: If you prefer less sweetness, reduce the brown sugar or replace it with a sugar substitute. Taste the sauce before adding the turkey and adjust as needed.
- Homemade Cranberry Sauce: If you have homemade cranberry sauce, absolutely use it! It will add an extra layer of gourmet flavor.
Flavor Boosters & Spices:
- Orange Zest: Add 1 teaspoon of orange zest for a brighter, more aromatic sauce. Cranberry and orange are a classic pairing.
- Herbs: Incorporate fresh sprigs of rosemary or thyme (1-2 sprigs) into the slow cooker for an earthy, aromatic note. Remove them before serving.
- Spice Variations: A pinch of cinnamon or a tiny dash of allspice can add warmth, especially during colder months. For a subtle kick, include a pinch of red pepper flakes.
- Splash of Balsamic: A tablespoon of good quality balsamic vinegar can add depth and complexity to the sauce.
Add Vegetables:
To make it a truly one-pot meal, add hardy vegetables to the slow cooker during the last 1-2 hours of cooking. Cut them into larger chunks so they don’t become mushy.
- Root Vegetables: Carrots, parsnips, or potatoes (cut into 1-inch pieces) are excellent choices.
- Onions: Sliced red or yellow onions add sweetness and savory flavor.
- Brussels Sprouts: Halved Brussels sprouts thrown in during the last hour provide a delightful bitter counterpoint.
Remember, cooking is an adventure! These suggestions empower you to tailor this delicious cranberry turkey tenderloin to your family’s unique tastes and dietary needs.
Step-by-Step Instructions
Preparing this crock pot cranberry turkey tenderloin recipe is incredibly simple, making it perfect for even the busiest days. Follow these easy steps, and you will have a delicious meal ready with minimal effort.
- Prepare the Turkey Tenderloin: First, remove the turkey tenderloins from their packaging. Pat them thoroughly dry with paper towels. This helps seasonings adhere better and can promote a nicer sear if you choose that optional step. Trim any visible silver skin or excess fat from the tenderloins.
- Season the Turkey: In a small bowl, combine the garlic powder, onion powder, salt, and black pepper. Generously rub this spice mixture all over the turkey tenderloins. Ensure an even coating on all sides.
- Optional Sear (Recommended for Flavor): For an extra layer of flavor and a beautiful golden crust, sear the turkey. Heat a tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the seasoned turkey tenderloins for 2-3 minutes per side, until nicely browned. This step is optional but truly enhances the final taste. If you skip this, no problem – your turkey will still be delicious!
- Prepare the Sauce: In the bottom of your slow cooker, pour in the chicken broth. Then, add the entire can of whole berry cranberry sauce, brown sugar, and Dijon mustard. Whisk these ingredients together until well combined. The sauce will look thick and rich.
- Add Turkey to Slow Cooker: Carefully place the seared (or unseared) turkey tenderloins into the slow cooker, nestling them into the cranberry sauce. Spoon some of the sauce over the top of the turkey to ensure they are well coated.
- Cook Low and Slow: Secure the lid on your slow cooker. Cook on the LOW setting for 3-4 hours or on the HIGH setting for 1.5-2.5 hours. Cooking times can vary based on your slow cooker’s temperature and the thickness of your turkey. The turkey is done when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part. Avoid overcooking, as turkey tenderloin can dry out quickly.
- Rest the Turkey: Once cooked, carefully remove the turkey tenderloins from the slow cooker and place them on a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. This resting period allows the juices to redistribute, ensuring maximum tenderness and juiciness.
- Thicken the Sauce (Optional): While the turkey rests, if you desire a thicker sauce, prepare a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Turn the slow cooker to high (or transfer sauce to a saucepan on the stove) and cook for another 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Serve: Slice the rested turkey tenderloins into thick medallions. Drizzle generously with the warm cranberry sauce from the slow cooker. Serve immediately and enjoy your incredibly flavorful and tender meal!
Pro Tips for Success
Achieving a perfectly cooked, flavorful slow cooker cranberry turkey tenderloin is easy with a few insider tricks. These tips will elevate your dish from simply good to absolutely fantastic, ensuring tender meat and a luscious sauce every time.
- Don’t Skip the Pat Dry: Always pat your turkey tenderloins thoroughly dry with paper towels before seasoning and searing. Excess moisture inhibits browning, and a dry surface allows the seasonings to adhere better, leading to a more flavorful crust if you sear it.
- Searing is Your Friend: While optional, searing the turkey tenderloins for a few minutes on all sides before slow cooking adds an incredible depth of flavor and a beautiful caramelized crust. This simple step locks in juices and creates a richer base for your sauce. Do it if you have the extra 5-10 minutes!
- Don’t Overcook the Turkey: Turkey tenderloin is lean and cooks relatively quickly, even in a slow cooker. Overcooking is the quickest way to dry it out. Aim for an internal temperature of 165°F (74°C). Use a reliable meat thermometer inserted into the thickest part of the tenderloin. Once it reaches this temperature, remove it immediately.
- Rest Your Meat: This step is crucial for juicy turkey! After cooking, transfer the tenderloins to a cutting board and tent them loosely with foil for 5-10 minutes. This allows the muscle fibers to relax and reabsorb the juices, ensuring a tender and moist result. If you slice it immediately, all those delicious juices will run out.
- Adjust Sweetness to Taste: The amount of brown sugar in the recipe provides a balanced sweet-tart flavor. However, feel free to adjust it to your preference. If you like it sweeter, add a little more. If you prefer it tarter, a squeeze of fresh orange juice or a touch less sugar works wonders. Taste the sauce before adding the turkey to guide your adjustments.
- Thicken the Sauce Smartly: If you prefer a thicker sauce, a cornstarch slurry works beautifully. Always mix cornstarch with cold water first to prevent lumps. Stir it into the hot sauce after removing the turkey, and let it simmer for a few minutes until it reaches your desired consistency. You can also reduce the sauce on the stovetop for a richer, more concentrated flavor.
- Consider Adding Aromatics: For an even more complex flavor, consider adding a sliced onion, a few cloves of minced garlic, or fresh herbs like rosemary or thyme directly to the slow cooker with the sauce ingredients.
Implementing these simple pro tips will ensure your cranberry turkey tenderloin is always a showstopper, delivering maximum flavor and perfect tenderness with minimum fuss.
Storage & Reheating Tips
This delicious crock pot cranberry turkey tenderloin recipe makes fantastic leftovers, perfect for quick lunches or another easy dinner. Proper storage and reheating ensure you maintain its tender texture and vibrant flavor.
Storage:
- Refrigeration: Once the turkey and sauce have cooled completely, transfer them to an airtight container. You can store the sliced turkey submerged in the sauce for maximum moisture and flavor. It will keep beautifully in the refrigerator for 3-4 days.
- Freezing: This dish freezes very well. Place the cooled turkey and sauce in a freezer-safe airtight container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It will last in the freezer for up to 3 months. Thaw frozen turkey and sauce in the refrigerator overnight before reheating.
Reheating:
- Microwave: For a quick reheat, place individual portions of turkey and sauce in a microwave-safe dish. Heat on medium power in 60-second intervals, stirring occasionally, until heated through. Be careful not to overheat, as this can dry out the turkey.
- Stovetop: The stovetop method is excellent for reheating larger portions or if you want to ensure the sauce thickens nicely. Transfer the turkey and sauce to a saucepan. Heat over medium-low heat, stirring gently, until warmed through. Add a splash of chicken broth or water if the sauce seems too thick.
- Oven: If you are reheating a larger amount and want to maintain tenderness, preheat your oven to 300°F (150°C). Place the turkey and sauce in an oven-safe dish, cover it with foil, and heat for 15-20 minutes, or until warmed through.
Always ensure that leftovers are reheated to an internal temperature of 165°F (74°C) for food safety. With these simple tips, you can enjoy the comforting flavors of your cranberry turkey tenderloin for days to come!
What to Serve With This Recipe
This succulent slow cooker cranberry turkey tenderloin truly shines with simple, complementary sides. Because the main dish offers such a beautiful balance of sweet and savory, I like to pair it with sides that are both comforting and easy to prepare. Here are some of my family’s favorite pairings:
- Creamy Mashed Potatoes: The ultimate comfort food! Fluffy mashed potatoes soak up that delicious cranberry sauce beautifully. It’s a classic combination for a reason.
- Rice Pilaf or Steamed Rice: A simple bed of white or brown rice provides a neutral base that perfectly balances the rich sauce. A flavorful rice pilaf adds another layer of sophistication without being complicated.
- Roasted Asparagus: A quick and easy vegetable side. Toss fresh asparagus spears with olive oil, salt, and pepper, then roast until tender-crisp. Its slight bitterness provides a wonderful contrast.
- Green Bean Almondine: Steamed green beans tossed with toasted slivered almonds and a touch of butter create an elegant yet simple side. It adds crunch and a delicate nutty flavor.
- Simple Garden Salad: A crisp green salad with a light vinaigrette offers a refreshing counterpoint to the richness of the Turkey. It brings a welcome freshness to the plate.
- Sweet Potato Puree: For an added touch of sweetness and vibrant color, a smooth sweet potato puree makes an excellent pairing. Its natural sweetness harmonizes perfectly with the cranberries.
- Wild Rice Blend: The nutty texture of a wild rice blend offers a satisfying chew and a more complex flavor profile than plain white rice. It’s hearty and wholesome.
- Dinner Rolls or Crusty Bread: Don’t forget something to sop up every last drop of that amazing cranberry sauce! Warm dinner rolls or a slice of crusty bread are perfect.
Choose one or two of these sides to complete your meal. They all effortlessly complement the star of the show, creating a satisfying and well-rounded dinner that your whole family will love.
FAQs about Crock Pot Cranberry Turkey Tenderloin
Got questions about this wonderful crock pot cranberry turkey tenderloin recipe? You’re not alone! Here are answers to some common inquiries to help you master this delicious slow cooker meal.
Can I use frozen turkey tenderloin for this recipe?
You should always thaw turkey tenderloin completely before placing it in the slow cooker. Cooking frozen meat in a slow cooker can keep it in the “danger zone” temperature for too long, promoting bacterial growth. Thaw it in the refrigerator overnight for best and safest results.
Do I have to sear the turkey tenderloin before putting it in the slow cooker?
No, searing the turkey is an optional step, but I highly recommend it if you have the time! Searing creates a delicious caramelized crust, which adds a deeper layer of flavor to the meat and sauce. If you’re really pressed for time, you can skip it, and your turkey will still be tender and flavorful.
How long does it take for turkey tenderloin to cook in a crock pot?
Typically, turkey tenderloin cooks in 3-4 hours on the LOW setting or 1.5-2.5 hours on the HIGH setting. Cooking times can vary based on the thickness of your tenderloins and the specific model of your slow cooker. Always use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) at its thickest part.
Can I make this cranberry turkey tenderloin ahead of time for meal prep?
Absolutely! This recipe is fantastic for meal prep. You can cook the entire dish, let it cool, and then divide it into individual portions with its sauce.
Store it in airtight containers in the refrigerator for up to 3-4 days or freeze it for up to 3 months. It reheats beautifully, making for super quick and delicious meals throughout the week.
Is this slow cooker cranberry turkey recipe healthy?
Yes, it is! Turkey tenderloin is a lean protein, making it a healthy choice. This recipe uses wholesome ingredients, and you can easily adjust the amount of brown sugar to control the sweetness if you prefer a lower-sugar option. Pair it with plenty of vegetables for a well-balanced and nutritious meal.
What kind of cranberry sauce should I use for this crock pot cranberry turkey tenderloin?
For this recipe, use canned whole berry cranberry sauce, not the jellied kind. The whole berries add a wonderful texture and burst of flavor to the sauce, making it much more appealing. If you prefer, you can also use homemade cranberry sauce for an extra special touch.
Printcrock pot cranberry turkey tenderloin recipe
This Crock Pot Cranberry Turkey Tenderloin recipe is a lifesaver for busy weeknights, offering unparalleled ease with its 'set it and forget it' slow cooking method. It boasts a divine sweet-tangy flavor profile from the combination of tender turkey and vibrant cranberry sauce. As a nourishing choice, it's packed with lean protein, making it a healthy and satisfying meal for the whole family. Versatile enough to be enjoyed any time of year, this simple dish brings comfort and flavor to your table with minimal effort.
- Prep Time: 15 mins
- Cook Time: 3 hours
- Total Time: 3 hours 15 mins
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
1.5 – 2 pounds Turkey Tenderloi
1 can (14 oz) Whole Berry Cranberry Sauce
1/2 cup Chicken Broth
1/4 cup Brown Sugar, packed
1 tablespoon Dijon Mustard
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 tablespoon Olive Oil
1 tablespoon Cornstarch
2 tablespoons Cold Water
Instructions
- Prepare the Turkey Tenderloin: Remove the turkey tenderloins from their packaging. Pat them thoroughly dry with paper towels. Trim any visible silver skin or excess fat from the tenderloins
- Season the Turkey: In a small bowl, combine the garlic powder, onion powder, salt, and black pepper. Generously rub this spice mixture all over the turkey tenderloins, ensuring an even coating on all sides
- Optional Sear (Recommended for Flavor): For an extra layer of flavor and a beautiful golden crust, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, sear the seasoned turkey tenderloins for 2-3 minutes per side, until nicely browned
- Prepare the Sauce: In the bottom of your slow cooker, pour in the chicken broth. Then, add the entire can of whole berry cranberry sauce, brown sugar, and Dijon mustard. Whisk these ingredients together until well combined
- Add Turkey to Slow Cooker: Carefully place the seared (or unseared) turkey tenderloins into the slow cooker, nestling them into the cranberry sauce. Spoon some of the sauce over the top of the turkey to ensure they are well coated
- Cook Low and Slow: Secure the lid on your slow cooker. Cook on the LOW setting for 3-4 hours or on the HIGH setting for 1.5-2.5 hours. The turkey is done when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer at the thickest part
- Rest the Turkey: Once cooked, carefully remove the turkey tenderloins from the slow cooker and place them on a cutting board. Tent them loosely with foil and let them rest for 5-10 minutes
- Thicken the Sauce (Optional): While the turkey rests, prepare a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Turn the slow cooker to high (or transfer sauce to a saucepan on the stove) and cook for another 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency
- Serve: Slice the rested turkey tenderloins into thick medallions. Drizzle generously with the warm cranberry sauce from the slow cooker. Serve immediately
Notes
Always pat turkey tenderloins thoroughly dry before seasoning and searing for better browning and flavor.
Searing is optional but highly recommended for adding depth of flavor and a caramelized crust.
Do not overcook the turkey; aim for an internal temperature of 165°F (74°C) to prevent drying out.
Rest the cooked turkey for 5-10 minutes to redistribute juices and ensure maximum tenderness.
Adjust the amount of brown sugar to your taste for desired sweetness.
To thicken the sauce, always mix cornstarch with cold water first to prevent lumps before adding to the hot sauce.
For variations, consider using fresh cranberries (increase sugar), chicken breasts/thighs, or pork tenderloin.
Boost flavor with orange zest, fresh herbs (rosemary, thyme), cinnamon, allspice, red pepper flakes, or a splash of balsamic vinegar.
For a one-pot meal, add hardy vegetables like carrots, potatoes, onions, or Brussels sprouts during the last 1-2 hours of cooking.
Always thaw frozen turkey completely in the refrigerator overnight before cooking in the slow cooker for food safety.
This recipe is excellent for meal prep; store cooled turkey and sauce in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat thoroughly to 165°F (74°C).
