| 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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