Recipe - Cranberry Mustard Turkey Tenderloins

1 One fourth pound Turkey tenderloin
2 tablespoon Dijon Mustard
4 teaspoon Packed Brown Sugar; Divided
1 tablespoon Cornstarch
16 ounce Cranberry Sauce; Whole
Berries
16 ounce Apricot Halves In Light
Syrup; Drain But Reserve
One half C Syrup
2 tablespoon Sliced Green Onions

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 mediumsized saucepan, combine cornstarch, 3
tsp brown sugar, cranberry sauce and reserved One half 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 One half 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: LowFat Meals

Posted to TNT Recipes Digest by Betsy Burtis ebburtis@ix.netcom.com on
Feb 19, 98