Make a great Thanksgiving dinner without roasting an entire bird. While the tenderloins roast in the oven, cook a simple sweet-tart pan sauce.

Turkey Tenderloins with Cranberry-Maple Sauce

Pat turkey tenderloins dry. For rub, in a small bowl combine thyme, salt and pepper. Rub evenly onto all sides of turkey tenderloins.

In a 4- to 6-quart Dutch oven, heat oil over medium-high heat. Brown tenderloins on all sides in hot oil. Transfer tenderloins to a 9-by-13-inch baking pan.

Bake, uncovered, for 30 minutes or until internal temperature of turkey tenderloins reaches 165 degrees. Cover and let stand for 10 minutes.

While tenderloins are baking, add cranberries, broth, syrup, vinegar and mustard to drippings in Dutch oven. Cook and stir over medium heat, scraping up browned bits in bottom of pan.

Cook, uncovered, over medium heat for 30 minutes or until cranberries soften and liquid has reduced to a saucy consistency.

Serve turkey tenderloins with cranberry-maple sauce.