Apricot Stuffed Turkey Tenderloins with Creamy Mustard Sauce recipe

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

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.

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.

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.

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.