| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tried, Turkey |
5 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Turkey tenderloin |
| 2 |
tb |
Dijon Mustard |
| 4 |
ts |
Packed Brown Sugar; Divided |
| 1 |
tb |
Cornstarch |
| 16 |
oz |
Cranberry Sauce; Whole Berries |
| 16 |
oz |
Apricot Halves In Light Syrup; Drain But Reserve 1/2 C Syrup |
| 2 |
tb |
Sliced Green Onions |
INSTRUCTIONS
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 1/2 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 1/2 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@ix.netcom.com> on
Feb 19, 98
A Message from our Provider:
“Conviction of sin is God’s way of inviting you to restore fellowship with Him.”