Bloody Turkey Medallions

2 pounds turkey tenderloin, cut into 3/4-inch medallions
Salt and pepper
1 tablespoon butter
1 tablespoon oil
2 minced garlic cloves
4 diced shallots
1 cup peeled and diced cooking apples
1/2 cup coarsely chopped cranberries
1/2 cup orange juice

Salt and pepper the turkey medallions. Melt the butter and oil in a large skillet. Brown the turkey medallions quickly on each side. Reduce the heat and add the garlic and shallots. Cook until the turkey is thoroughly cooked and no longer pink in the center.

Place the medallions on a warm serving plate. Add remaining ingredients to the skillet and bring to a boil. Reduce the heat and simmer until the apples are soft. Pour the sauce over the medallions and serve.