Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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

Preparation:

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. Prepare grill. 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. Recipe By: Cooking Light-9/95-Chef Paul O'Connel