Turkey Roulade with Cranberries and Chipotle

Filling:
2 tsp. olive oil
2½ cups finely chopped onion (about 1 large)
2/3 cup chopped dried cranberries
1/2 cup white wine
1 tbsp. chopped fresh oregano
2 to 3 tsp. minced chipotle chile, canned in adobo sauce
1 garlic clove, minced

Turkey:
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. chipotle chile powder
4 turkey tenderloins
1/4 tsp. white pepper
2 tsp. olive oil

To prepare filling, heat 2 teaspoons oil in a medium saucepan over medium
heat. Add onion to pan; cook 10 minutes or until tender, stirring
occasionally. Add cranberries and next 4 ingredients (through garlic) to
pan; cook 10 minutes or until liquid evaporates.

To prepare turkey, combine 1/2 tsp. salt, cumin, and chile powder in a small
bowl. Slice tenderloins lengthwise, cutting to, but not through, other
side. Open halves, laying tenderloins flat. Slice each half lengthwise,
cutting to, but not through, other side; open flat. Place plastic wrap
over tenderloins and pound, using a meat mallet or small heavy skillet.
Sprinkle tenderloins evenly with spice mixture. Spread 1/3 cup filling
over each tenderloin. Roll up tenderloins jelly-roll fashion, starting
with long sides. Secure at intervals with twine. Sprinkle remaining salt
and pepper over tenderloins.

Heat 2 tsp. olive oil in a large ovenproof nonstick skillet over medium-high
heat. Add tenderloins to pan; cook 3 minutes, turning to brown on all
sides. Transfer pan to oven. Bake at 375° for 25 minutes or until a
thermometer registers 165°. Remove from oven; let stand 10 minutes. Remove
twine from tenderloins; slice crosswise into slices.

8 servings