Apple And Cranberry Turkey Roulade

• 2 slices center-cut bacon, chopped
• 1 cup chopped onion
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 1/2 cups fat-free, lower-sodium chicken broth, divided
• 3 cups chopped peeled Granny Smith apple (about 2 medium)
• 1/2 cup dried cranberries
• 3 (12-ounce) turkey tenderloins
• 2 teaspoons canola oil
• 3 fresh rosemary sprigs
• 1 tablespoon all-purpose flour

1. Preheat oven to 325u0b0.
2. Cook bacon in a large skillet over medium heat 7 minutes or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 8 minutes or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, and cranberries. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Remove from heat, and cool slightly. Set aside 1 cup apple mixture.
3. Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Discard plastic wrap.
4. Sprinkle remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper evenly over both sides of tenderloins. Spread 1/3 cup apple mixture over each tenderloin; roll up jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine.
5. Heat oil in a large Dutch oven over medium-high heat. Add tenderloins; cook 6 minutes, turning to brown on all sides. Add remaining 1/2 cup broth and rosemary sprigs; bring to a boil. Cover and bake at 325u0b0 for 25 minutes or until a thermometer inserted in thickest portion registers 165u0b0. Remove tenderloins from pan; let stand 10 minutes. Slice crosswise into 1/2-inch-thick slices.
6. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Combine flour and 1/4 cup cooking liquid, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to pan. Stir in reserved 1 cup apple mixture; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Serve with turkey.

center, onion, rosemary, salt, freshly ground black pepper, chicken broth, apple, cranberries, turkey tenderloins, canola oil, rosemary sprigs, flour

Taken from www.myrecipes.com/recipe/apple-cranberry-turkey-roulade (may not work)