Cranberry Glazed Turkey Tenderloin Recipe

– TURKEY TENDERLOIN – 1.5 pound turkey tenderloin pork tenderloin could be subbed – 2 tablespoons extra-virgin olive oil divided – 2 teaspoons salt divided – 2 teaspoons pepper divided – 2 teaspoons sweet paprika divided – dried herbs I used rosemary and sage, but either one alone would work – SAUCE – 3 cups whole cranberries fresh or frozen – 2 navel oranges juice and zest (juice should be 1/2 cup) – 1/2 cup coconut sugar use regular sugar if you don’t have coconut sugar – 1 sliver of fresh ginger about the size of a garlic clove, peeled, optional – 1 Tablespoon coconut aminos optional – 1 cup of wate

Cook Time: 40  min


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prep Time

10 mins


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My Cranberry Glazed Turkey Tenderloin is so simple and elegant. This is the recipe you must make for a smaller holiday dinner. Succulent and absolutely delicious, the cranberry glaze adds a burst of sweet and tart flavor that makes this dish irresistible!

How to store Paleo and this turkey tenderloin? If you have extra cranberry sauce (that wasn’t served on top of the turkey), that could be stored in an airtight plastic or glass container in the fridge for up to a week. If you have any leftover turkey, that could be stored in the refrigerator for up to 3 days. Reheat any leftovers in a skillet on medium low heat (or a on a plate in the microwave).

Can I make cranberry glazed turkey tenderloin recipe with pork instead? Yes! It is not always easy to find a turkey tenderloin. If you really want to make recipe can’t find turkey, it is totally fine to sub with pork tenderloin. Keep in mind IF using pork: Bake at 350F until pork is 150 degrees internally at the widest part of the tenderloin (about 25 minutes.)


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