Cider-Braised Turkey Tenderloins & Brussels MĂ©lange
Yield: 4 servings
Total Time: 3h 40m
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Accompaniment: Rice
Ingredients
For the turkey
- ~680g (~1 lb. 8 oz.) applewood smoke turkey tenderloins
- kosher salt, to taste
- ground black pepper, to taste
For the broth
- 350mL (~1 ½ cups) water
- 125mL (~½ cup) apple cider vinegar
- 1 tsp Better than Bouillon Roasted Chicken Base
- 1 tsp Better than Bouillon Roasted Beef Base
- ½ tbsp Worcestershire
- 1 tbsp Dijon mustard
- 1 tsp dried Italian seasoning
- 1 tsp smoked paprika
For the mélange
- 2 tbsp bacon fat
- 454g (~1 lb.) Brussel sprouts, halved
- 315g (~2 ½ cups) onion, diced
- 315g (~3 cups) celery, diced
- 17g (~3-4 cloves) garlic, finely chopped
Instructions
Step 1: Pat dry the turkey tenderloins then season with kosher salt and ground pepper, to taste. Let rest at room temperature for 1 hr.
Step 2: While the tenderloins rest, gather all of the ingredients for the broth.
Step 3: In a medium bowl add the water, apple cider vinegar, bouillon bases, dijon mustard, dried rosemary, and smoked paprika.
Step 4: Whisk to combine and set aside.
Step 5: Gather all of the ingredients for the mélange (bacon fat and Brussels sprouts not pictured).
Step 6: Peel and dice the onion.
Step 7: Dice the celery.
Step 8: Toss to combine and set aside.
Step 9: Peel and finely chop the garlic.
Step 10: Trim and halve the Brussels sprouts, removing any loose or discolored outer leaves. Set aside.
Step 11: When the turkey is done resting, pat dry and set aside then preheat the oven 275°F/140°C.
Step 12: Heat a Dutch oven over medium heat for 4 mins.
Step 13: Add the turkey tenderloins and sear, undisturbed, for 6 mins.
Step 14: Flip the tenderloins and sear the other side, undisturbed, for 6 mins then set the tenderloins aside on a plate.
Step 15: Add the bacon fat to the Dutch oven and stir until melted then add the onion and celery.
Step 16: Cook, stirring occasionally, until softened and browned. About 10 mins.
Step 17: Add the garlic.
Step 18: Cook the garlic, stirring frequently, until fragrant. About 1-2 mins.
Step 19: Add the broth.
Step 20: Whisk to combine.
Step 21: Bring to a simmer, about 3 mins.
Step 22: Add the turkey tenderloins.
Cover and cook in the preheated oven for 45 mins.
Step 23: Remove the dutch oven from the oven and flip the tenderloins.
Step 24: Add the Brussels sprouts (pushing the Brussels sprouts into the liquid). Cover and cook in the preheated oven for an additional 45 mins.
Step 25: Remove from the oven and let rest, covered, for 20 mins.
Step 26: Transfer the turkey to a cutting board.
Step 27:Use a slotted spoon to remove all of the onions, garlic, celery, and Brussels sprouts to a bowl. Cover to keep warm.
Step 28: Slice the turkey.
Step 29: Strain the liquid from the Dutch oven into a fat separator (or skim off the fat with a spoon), then reserve the sauce for serving.
Drizzle over the turkey and mélange.