Crockpot Cranberry Glazed Turkey Tenderloin for Easy Dinners Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can sear the turkey tenderloins in a hot skillet with a small amount of oil for 1 to 2 minutes per side before placing them in the slow cooker.

This extra step adds a nice browned crust that complements the sweet and tangy glaze perfectly, though it is not strictly necessary for a delicious result. If you choose to sear, ensure you clean your workspace and utensils thoroughly afterward to maintain kitchen safety.

If you prefer a thicker glaze, you can remove the turkey once it is cooked and whisk a small amount of cornstarch slurry into the remaining liquid in the slow cooker.

Turn the setting to high for another 10 to 15 minutes while whisking occasionally until the sauce reaches your preferred consistency. This makes the sauce more like a traditional gravy that can be poured generously over the sliced turkey medallions right before serving.

Variations

• Spicy Cranberry Turkey: Add a teaspoon of red pepper flakes or a dash of hot sauce to the glaze mixture before cooking for a subtle kick that cuts through the sweetness of the cranberry sauce.
• Herbed Turkey Tenderloin: Stir in a tablespoon of dried rosemary or thyme with the onion seasoning mix to add an earthy, aromatic depth that pairs wonderfully with the turkey and fruit glaze.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze for up to 2 months in a freezer-safe container.

Reheat

Reheat gently in the microwave or on the stovetop until warmed through.

Store any leftover turkey in an airtight container in the refrigerator. It is important to refrigerate the leftovers within two hours of cooking to ensure food safety. When stored properly, the turkey and glaze will remain fresh and flavorful for up to three days. Keep the turkey in the sauce to help it retain moisture, as this will prevent it from drying out during the reheating process in the days following the initial meal.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator for a day.

You can assemble the ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply place it in the slow cooker base and start the cooking process in the morning. This saves significant time on busy days and ensures you have a hot, delicious dinner ready with minimal effort.

Serving ideas

Serve the sliced turkey medallions with a generous spoonful of the warm cranberry glaze drizzled over the top. The vibrant red color makes for a beautiful presentation on the plate.

For a complete meal, pair the turkey with mashed potatoes or a simple rice pilaf, which are perfect for soaking up the extra sauce. Steamed vegetables like asparagus or green beans add a fresh, crunchy contrast that balances the richness of the glaze.

If serving for a larger group, you can arrange the sliced medallions on a large platter and garnish with fresh herbs like parsley or thyme for a pop of color. Providing a small side bowl of extra glaze is always a welcome touch, as guests often appreciate the ability to add more of the sweet and tangy sauce to their portion. Keep the platter warm in a low-temperature oven if you need to hold it for a short time before serving.

Frequently asked questions

Recipe card

Crockpot Cranberry Glazed Turkey Tenderloin for Easy Dinners

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 2 lb turkey tenderloins
• 1 cup whole berry cranberry sauce
• 1 packet onion seasoning mix
• 1/2 cup French dressing

Instructions

1. Place the raw turkey tenderloins into the bottom of the slow cooker insert, ensuring they are arranged in an even layer to promote consistent cooking throughout the process.
2. Spoon the whole berry cranberry sauce over the turkey pieces. Sprinkle the onion seasoning mix evenly across the top, then pour the French dressing over all the ingredients.
3. Cover the slow cooker and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Once cooked, remove the turkey and let it rest for at least 5 minutes before slicing.

Contains: gluten

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

25 g

Fat

8 g

Fiber

1 g

Sugar

20 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.