Apricot Stuffed Turkey Tenderloins With Creamy Mustard Sauc Recipe
- 1/3 c. dry apricots minced
- 2 Tbsp. raisins minced
- 1 sm garlic clove
- 2 x green onions cut 1" pcs
- 1 x celery stalk cut 1" pcs
- 2/3 c. plain dry bread cubes
- 1 lb turkey breast tenderloins
- 1 Tbsp. cornstarch
- 1 c. low-sodium chicken bouillon
- 1 Tbsp. country-style (grainy) mustard
- 1 Tbsp. honey
- 2 1/2 tsp lemon juice
- 1/3 c. reduced-calorie mayonnaise
- In medium-size, micro-safe bowl, combine apricots and raisins; cover with warm water.
- Microwave at high (100% power) 1 1/2 to 2 min or possibly till fruit is soft.
- Drain well and set aside.
- Fit food processor bowl with metal blade.
- With processor motor running, drop garlic through feed tube and process till garlic is chopped.
- Through feed tube, add in onion and celery.
- Process till finely minced; combine with fruit mix.
- Add in bread cubes and cover bowl with vented plastic wrap.
- Microwave at high (100% power) 1 1/2 min.
- Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through to other side.
- Spoon half of the fruit mix into each tenderloin pocket.
- Secure with toothpicks.
- Place in 9-inch round or possibly square micro-safe dish.
- Set aside.
- In 4-c., micro-safe measure, combine cornstarch, bouillon, mustard, honey, and lemon juice.
- Microwave at high (100% power) 1 1/2 to 2 min, stirring every 45 to 60 seconds.
- Mix in mayonnaise.
- Pour sauce over tenderloins.
- Cover with vented plastic wrap.
- Microwave at medium-high (70% power) 10 to 15 min, rotating dish 1/4 turn every 4 min till internal temperature of tenderloins reaches 170 to 175 degrees and turkey is no longer pink in thickest part.
- This recipe yields 4 servings.
raisins, garlic, green onions, celery, bread cubes, turkey breast tenderloins, cornstarch, chicken bouillon, countrystyle, honey, lemon juice, mayonnaise
Taken from cookeatshare.com/recipes/apricot-stuffed-turkey-tenderloins-with-creamy-mustard-sauc-69186 (may not work)