Saturday, July 02, 2005

Turkey with Blueberry Pan Sauce

Turkey with Blueberry Pan Sauce(Adapted from EW)

1/4 cup all-purpose flour
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1 pound turkey tenderloin
1 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 tablespoon chopped fresh thyme
2 cups blueberries
3 tablespoons balsamic vinegar

Preheat oven to 450

Whisk flour, 1/2 teaspoon salt and pepper in a shallow dish. Dredge turkey in the mixture.

Heat oil in a large ovenproof skillet over high heat. Add the turkey; cook until golden brown on one side, about 5 minutes. Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.

Place the skillet over medium heat. Remember the handle is hot! Add shallots and thyme and cook, stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute. Add blueberries, vinegar and the remaining 1/4 teaspoon salt; continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes. Slice turkey and serve with blueberry sauce on top.

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