| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh unpeeled pearl onions |
| 2 | tb | Dijon mustard, divided |
| 2 1/2 | ts | Olive oil, divided |
| 2 | ts | Lemon juice |
| 1 | ts | Lemon zest |
| 1/2 | ts | Dried whole tarragon |
| 2 | Cloves garlic, minced | |
| 1/2 | lb | Turkey tenderloins, (2 pieces) |
| Vegetable cooking spray | ||
| 1 | c | Low-sodium chicken broth |
| 3 | tb | Frozen orange juice concentrate, undiluted |
| Quartered orange slices, (optional) | ||
| Fresh parsley sprigs, (optional) |
INSTRUCTIONS
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 1/2 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 1/2 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 1/4-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@digex.net on Jan 28, 1997.
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