Turkey with onion-orange sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh unpeeled pearl onions |
| 2 | tablespoons | Dijon mustard, divided |
| 2½ | teaspoon | Olive oil, divided |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Lemon zest |
| ½ | teaspoon | Dried whole tarragon |
| 2 | Cloves garlic, minced | |
| ½ | pounds | Turkey tenderloins, (2 pieces) |
| Vegetable cooking spray | ||
| 1 | cup | Low-sodium chicken broth |
| 3 | tablespoons | Frozen orange juice concentrate, undiluted |
| Quartered orange slices, (optional) | ||
| Fresh parsley sprigs, (optional) | ||
Directions
Drop onions into a large pot of boiling water; return to a boil. Drain; rinse with cold water. Drain well; peel and set aside.
Combine 1 tablespoon plus 1 teaspoon mustard, 2 teaspoons olive oil, and next 4 ingredients in a bowl; stir well, and set aside.
Place turkey on a rack coated with cooking spray; place rack in a shallow roasting pan.
Brush mustard mixture over turkey. Bake at 350 deg for 45 minutes or until done. Cover and keep warm.
Heat remaining ½ teaspoon oil in skillet over medium heat until hot. Add onions, and saute 5 minutes or until lightly browned. Add chicken broth; reduce heat, cover, and simmer 10 minutes. Add orange juice concentrate and remaining 2 teaspoons mustard; stir well. Yield: 4 servings (serving size: 3 ounces turkey and ½ cup sauce).
Per serving: 163 Calories; 7g Fat (36% calories from fat); 14g Protein; 14g Carbohydrate; 30mg Cholesterol; 525mg Sodium NOTES : To serve, slice turkey into ¼-inch pieces; serve with sauce.
Garnish with orange slices and parsley, if desired.
Recipe by: Cooking Light, Mar/Apr 1993, page 84 Posted to MC-Recipe Digest V1 #402 by igor@... on Jan 28, 1997.