Ingredients
| 1 | (1-pound) package Jennie-O® turkey tenderloin |
| Shaken Cranberry Mostarda | |
|---|---|
| 1 | cup sugar |
| 1 | lemon, washed and dried |
| 12 | ounces rinsed fresh cranberries |
| 1 | tablespoon brandy |
| 1 | cup prunes, diced |
| ¾ | teaspoon salt |
| 3 | tablespoons freshly finely ground mustard seeds |
| 2 | tablespoons whole mustard seeds |
| 1 | tablespoon red wine vinegar |
| 1 | tablespoon extra-virgin olive oil |
Directions
Prepare turkey tenderloin according to package directions. Serve with Shaken Cranberry Mostarda.
For the Shaken Cranberry Mostarda
Make the mostarda at least 12 hours and up to 1 week ahead: Pour sugar into a food processor and shave 5 wide strips of lemon zest (just the yellow peel, not the pith) over the top. Process until the lemon zest is reduced to bits and pour sugar mixture into a bowl.
Add cranberries to the food processor and pulse until the cranberries are broken up but not pulverized; leave it coarse. In 1-quart glass jar, combine cranberries, lemon sugar, brandy and prunes. Peel pith and remaining skin from lemon and dip your paring knife between the segments to free the lemon flesh. Chop lemon flesh roughly and add to the jar. Shake the jar, turning it upside down to incorporate the sugar. In another hour, shake and turn the jar upside down again, repeating every few hours until no sugar remains and the cranberries glow bright fuschia.
After 8 hours, add ground mustard seed, whole mustard seeds, vinegar and olive oil. If using that day, leave to macerate at room temperature. Stir to combine and serve at room temperature (thinning to the correct consistency with water if desired). Refrigerate any leftovers for up to 2 weeks.