1 lb. turkey breast tenderloins
Lemon juice
1 tbsp. butter
1/2 c. jellied cranberry sauce
1/2 c. whipping cream
1/2 tsp. dried thyme leaves
2 tbsp. Worcestershire sauce

Remove silver tendon from the turkey tenderloins. In so doing you will end up with long, slender pieces of meat.

Brush meat with lemon juice on all sides.

Heat butter in heavy skillet. Add the turkey. Cook over medium heat for 8 to 10 minutes until turkey is no longer pink.

Add the cranberry sauce to the side of the pan alongside the turkey. Break it up with a fork until it is melted. Add the cream, thyme and Worcestershire sauce to the pan, stirring sauce until it is smooth. Let cook for a few minutes.

When the turkey is done, remove from the pan. Keep warm.

Bring sauce to a boil, whisking. Boil until sauce is shiny; pour over the turkey.

Serve with whole, steamed green beans and/or steamed rice. Makes 4 servings.

Tips: Pork tenderloin may be prepared the same way. Serve with sliced steamed apples or applesauce.