Cherry Turkey Tenderloin


This recipe originally called for a pork tenderloin to go with the cherry sauce.  I did try it that way first and it was good but as many of you already know, I am not a pork fan. I couldn’t see me eating this throughout the fall and winter months as a quick and comforting meal so….I switched it to Turkey Tenderloin.

But like most of my recipes, you can absolutely do it with the pork!  I’m not sure about beef though.  Beef and cherries don’t sound all that appealing to me.

I have to day, it was really good!  I am actually considering doing this at Thanksgiving instead of an entire turkey since it just the four of us this year.  It has that sweet, tartness that a cranberry would give but it’s a fun cherry instead!  And I still have a bunch of cherries frozen so it works out well.

The balsamic vinegar it a good contrast to the sweet, tartness of the cherries and keeps the sauce savory.  I paired it with roasted potatoes and green beans.

This is definitely a keeper and the left-overs are even better!  The turkey has had time to “mingle” with the sauce!

Serving Size: 1/4 of the recipe

Cherry Turkey Tenderloin

Sweet and Savory all in one dish!

15 minPrep Time:

30 minCook Time:

45 minTotal Time:

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  • 2 cups frozen cherries, thawed but do not drain juices
  • 5 tsp balsamic vinegar
  • 1/2 tsp ground pepper
  • 1/4 tsp sea salt
  • 1/2 tsp allspice
  • 1 lb Turkey or Pork Tenderloin, trimmed of extra fat


  1. Preheat oven to 450*
  2. Line a baking pan with enough foil to leave a 2 inch overhang on the sides.
  3. Fold edges over to create a 1-inch border around all edges.
  4. In a medium bowl, toss cherries with vinegar and spoon mixture into the center of the foil.
  5. In a small bowl, combine spices and rub all over tenderloin.
  6. Arrange the tenderloin over the top of the cherries and bake 30-35 minutes or until the internal temp is 160* (for turkey, 145* for pork).
  7. Let tenderloin rest 10 minutes then transfer to a cutting board and slice.
  8. Serve with cherry mixture.
Cuisine: American | Recipe Type: Main Dishes, Meat


***NOTE*** If cherry juice begins to burn, fold in sides of foil to partially enclose the tenderloin.

Containers: 1/2 P, 1 R, 1 O


Mushroom Chicken Hash over Sweet Potato Waffles


This is easily one of my new favorite meal to make.  No joke folks!  It is so mouthwatering good, you just have to take my word and go ahead and make it.  You can use regalur russet potatoes or sweet potatoes for this. I chose sweet because it’s what I had.  Whichever you choose, just make sure you squeeze out all the water.

Use those muscles people!

img_6046I recruited the hubby to do this part for me. Tony Horton made my muscles angry that day.

You’re also going to need a waffle iron.  Yes, you read that correctly.  You actually put potatoes in a waffle maker – and they are wonderful!  Just think of all the endless things you could put over the top of these!

Now servings are going to be based on which type of waffle maker you have.  I have a Belgian waffler maker and was able to get two large waffles out of the mixture.  I divided each large waffle in two and that was a serving.  I have no clue on the square waffle maker.  You will have to test and see.


Serving Size: 1/4 of the Hash and 1/2 a large waffle

Mushroom Chicken Hash over Sweet Potato Waffles

A hearty, chicken hash over potato waffles that's perfect for any meal!

10 minPrep Time:

20 minCook Time:

30 minTotal Time:

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    Potato Waffles:
  • 2 large potatoes (sweet or russet), peeled, shredded and squeezed of liquid
  • 1/2 cup finely chopped onion
  • 1 Tbsp chopped chives
  • 2 cloves of garlic, minced
  • 1/4 tsp of each: sea salt, pepper and paprika
  • 1 large egg white, beaten
  • 1 tsp olive oil
  • Mushroom Chicken Hash:
  • 2 tsp olive oil
  • 8 oz of button mushrooms, quartered
  • 1 lb boneless, skinless, chicken breast cut into bite sized pieces
  • 2 Tbsp whole wheat flour, divided
  • 1/2 tsp each: sea salt, pepper
  • 1 cup diced red bell pepper
  • 1 cup dry sherry
  • 2 cups low-sodium chicken stock
  • 1/2 cup milk
  • 1 cup green beans, chopped
  • 2 tsp chopped fresh parsley


    For Potato Waffles:
  1. Heat a waffle iron to medium high heat. Mist with cooking spray.
  2. In a large bowl, combine potatoes, onion, chives, salt, pepper and paprika.
  3. Stir in egg white and oil until all potato is coated.
  4. Spread 1/2 of the mixture evenly on the bottom of the waffle iron; close lid firmly.
  5. Cook until potatoes are crispy and golden. About 12-15 minutes. (Ignore waffle timer)
  6. Repeat with remaining mixture. Keep warm in an oven on 170*.
  7. For Hash:
  8. While waffles are cooking, heat a large non-stick skillet over medium high heat. Add and heat oil.
  9. Add mushrooms and cook, until brown. Stirring frequently.
  10. Toss chicken bites with 2 tsp flour, salt and pepper and add to the skillet.
  11. Cook, stirring often, until browned (about 7 minutes).
  12. Add bell pepper and cook another minute.
  13. Add sherry and scrape up any browned bits on the bottom of the skillet with a wooden spoon.
  14. Add stock and cook another minute. Stir remaining flour into the milk and add to the skillet along with the green beans.
  15. Reduce heat and simmer, stirring often, until sauce has thickened.
  16. Spoon over waffles and sprinkle with fresh parsley.
Cuisine: American | Recipe Type: Main Dishes


Containers: 1G,1R, 2Y, 2T