Turkey Roulade with Cranberries and Chipotle

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons chipotle chile canned minced
• 0.7 cup cranberries dried chopped
• 1  garlic clove minced
• 0.5 teaspoon ground chipotle chile powder 
• 0.5 teaspoon ground cumin 
• 2 teaspoons olive oil 
• 2.5 cups onion finely chopped ( 1 large)
• 1 tablespoon oregano fresh chopped
• 1 teaspoon salt divided
• 32 ounce turkey tenderloins 
• 0.5 cup white wine 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• plastic wrap
• kitchen thermometer
• meat tenderizer
• kitchen twine

Directions

1. To prepare filling, heat 2 teaspoons oil in a medium saucepan over medium heat.
2. Add onion to pan; cook 10 minutes or until tender, stirring occasionally.
3. Add cranberries and next 4 ingredients (through garlic) to pan; cook 10 minutes or until liquid evaporates.
4. Preheat oven to 37
5. To prepare turkey, combine 1/2 teaspoon 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.
6. Place plastic wrap over tenderloins; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
7. Sprinkle tenderloins evenly with spice mixture.
8. Spread 1/3 cup filling over each tenderloin.
9. Roll up tenderloins jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine.
10. Sprinkle remaining 1/2 teaspoon salt and pepper over tenderloins.
11. Heat 2 teaspoons olive oil in a large ovenproof nonstick skillet over medium-high heat.
12. Add tenderloins to pan; cook 3 minutes, turning to brown on all sides.
13. Transfer pan to oven.
14. Bake at 375 for 25 minutes or until a thermometer registers 16
15. Remove from oven; let stand 10 minutes.
16. Remove twine from tenderloins; slice crosswise into 3/4-inch-thick slices.
17. Garnish with oregano sprigs, if desired.