Turkey With Onion-orange Sauce

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Poultry	4	Servings

INGREDIENTS

1	lb	Fresh unpeeled pearl onions
2	T	Dijon mustard, divided
2 1/2	t	Olive oil, divided
2	t	Lemon juice
1	t	Lemon zest
1/2	t	Dried whole tarragon
2		Cloves garlic, minced
1/2	lb	Turkey tenderloins, 2
		pieces
		Vegetable cooking spray
1	c	Low-sodium chicken broth
3	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 351 Calories From Fat: 72 Total Fat: 8g Cholesterol: 36.9mg Sodium: 428.6mg Potassium: 831.9mg Carbohydrates: 54.3g Fiber: 2.6g Sugar: 35.6g Protein: 16.6g