Rub the tenderloins with 1 tablespoon olive oil. Season with salt, black pepper, and rosemary. Set aside.
Heat an oven proof pan over medium-high heat. Add remaining 1 tablespoon of olive oil.
When the oil is shimmering, add turkey tenderloins. Sear for 4-5 minutes until golden crust forms.
Place the pan in the oven and cook until a meat thermometer registers 165°F in the thickest part of the turkey. About 20 minutes.
While tenderloins cook stir together cranberries, sour cherry preserves and lemon juice in a small sauce-pan.
Bring to boil then reduce heat to simmer until sauce is thickened and reduced by half.
Place the pan with juices over medium heat.
Melt butter in the pan then whisk in flour stirring constantly for 1 minute.
Whisk in milk and bring to boil, stirring constantly, until thick. Remove from heat.
Serve with Alexa Mashed Cauliflower, store-bought rolls and pecan pie. Happy Thanksgiving!
First published by Quinn Caudill for DadWhats4Dinner.com ©2017