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vegetable cooking spray
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
2 cups apple cider
4 cups low sodium chicken broth
1 1/2 cups cranberries -- fresh or frozen
1 bay leaf
1 dash salt
1 dash pepper
1/4 cup fresh sage -- minced
1 tablespoon fresh thyme -- minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound turkey tenderloin
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add onion, celery and carrot; sauté‚ 5 minutes. Add cider; bring to a boil, and cook 10 minutes.
Add broth, cranberries, and bay leaf; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour and 30 minutes.
Strain mixture through a sieve into a large bowl, reserving 1 cup liquid; discard remaining liquid and solids. Add dash of salt and pepper to reserved liquid; set sauce aside, and keep warm.
Combine the sage, thyme, oil, salt and pepper. Rub mixture on both sides of turkey.
Place turkey on grill rack coated with cooking spray, and grill for 10 minutes on each side or until turkey is done.
Cut turkey across the grain into thin slices.
Serve with sauce.
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