Apricot Stuffed Turkey Tenderloins with Creamy Mustard Sauce Recipe
- 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
step 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.
step 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.
step 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.
step 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.