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Recipe: Apricot Stuffed Turkey Tenderloins with Creamy Mustard Sauce
Similar Categories: Apricot, Stuffed, Turkey, Tenderloins, Creamy, Mustard, Sauce
Makes 4 servings
1/3 cup dried apricots, chopped
2 tablespoons raisins, chopped
1 clove garlic
2 green onions cut into 1-inch pieces
1 stalk celery, cut into 1 inch pieces
2/3 cup dry bread cubes
1 pound turkey tenderloins
1 tablespoon cornstarch
1 teaspoon reduced-sodium chicken bouillon crystals
1 cup cold water
1 tablespoon grainy mustard
1 tablespoon honey
2 1/2 tablespoons lemon juice
1/3 cup reduced-calorie mayonnaise
Directions
1
In medium microwave-safe bowl combine apricots and raisins. Cover with hot
water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is
soft;
drain well. Set aside.
2
In a food processor, fitted with metal blade, with motor running, drop
garlic through feed tube, processing until minced. Add onion and celery.
Process
until finely chopped; combine with fruit mixture. Add bread cubes. Cover
bowl with vented plastic wrap. Microwave at HIGH (100% power) 1-1/2 minutes.
3
Cut a lengthwise pocket in tenderloins, being careful not to cut all the way
through. Spoon half of the fruit mixture in each tenderloin pocket. Secure
with toothpicks. Place in 9-inch round or square microwave-safe dish. Set
aside.
4
In a 4-cup measure combine cornstarch, bouillon, water, mustard, honey, and
lemon juice. Microwave at HIGH (100% power) 1-1/2 to 2 minutes, stirring
every
45 to 60 seconds. Fold in mayonnaise. Pour sauce over tenderloins. Cover
with vented plastic wrap. Microwave at MEDIUM-HIGH (70% power) 10 to 15
minutes
rotating dish 1/4 turn every 4 minutes until internal temperature reaches
170-175 degrees F. in the thickest portion and turkey is not pink in center. Recipe developed in 700-watt microwave.
Makes 4 servings
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