Cranberry mustard turkey tenderloins
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Turkey tenderloin |
| 2 | tablespoons | Dijon Mustard |
| 4 | teaspoons | Packed Brown Sugar; Divided |
| 1 | tablespoon | Cornstarch |
| 16 | ounces | Cranberry Sauce; Whole Berries |
| 16 | ounces | Apricot Halves In Light Syrup; Drain But Reserve 1/2 C Syrup |
| 2 | tablespoons | Sliced Green Onions |
Directions
Preheat oven to 350F. In 9" sq or 11 x 9" baking pan, arrange turkey tenderloins. In small bowl, combine mustard and 1 tsp brown sugar; spread evenly over turkey. Bake, uncovered, 20 min.
Meanwhile, prepare sauce: In medium-sized saucepan, combine cornstarch, 3 tsp brown sugar, cranberry sauce and reserved ½ C apricot syrup. Place over med heat and bring to a boil; boil 1 min or until sauce bubbles and thickens, stirring constantly. Remove from heat. Spoon about ½ C sauce evenly over turkey; bake 20 min longer. Add apricot halves and bake 10 min longer or until turkey is no longer pink in center.
To serve, slice turkey tenderloins and arrange with apricot halves on serving platter. Reheat sauce over low heat until warm, stirring occasionally. Spoon evenly over turkey and apricots; sprinkle with green onions.
This was absolutely incredible tasting. Actually very quick and easy to prepare also.
Per serving: 367 Calories; 8g Fat (19% calories from fat); 23g Protein; 52g Carbohydrate; 66mg Cholesterol; 165mg Sodium Recipe by: Low-Fat Meals
Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on Feb 19, 98