1/3 c dried apricots, chopped
2 tbsp raisins, chopped
1 Small clove garlic
2 Green onions, cut into 1-inch pieces
1 Stalk celery, cut into 1-inch pieces
2/3 c dried bread cubes
1 lb TURKEY TENDERLOINS, gently flattened to an even thickness
1 tbsp cornstarch
1 tsp reduced-sodium chicken bouillon crystals
1 c cold water
1 tbsp grainy mustard
1 tbsp honey
2-1/2 tsp freshly sqeezed lemon juice
1/3 c reduced-calorie mayonnaise
In medium microwave-safe bowl combine apricots and raisins. Cover with hot water. Microwave at HIGH (100% power) 1-1/2 to 2 minutes or until fruit is soft; drain well. Set aside.
In a food processor, fitted with metal blade, with motor running, drop garlic through feed tube, processing until minced. Add onion and celery. Process until finely chopped; combine with fruit mixture. Add bread cubes. Cover bowl with vented plastic wrap. Microwave at HIGH (100% power) 1-1/2 minutes.
Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through. Spoon half of the fruit mixture in each tenderloin pocket. Secure with toothpicks. Place in 9-inch round or square microwave-safe dish. Set aside.
In a 4-cup measure combine cornstarch, bouillon, water, mustard, honey, and lemon juice. Microwave at HIGH (100% power) 1-1/2 to 2 minutes, stirring every 45 to 60 seconds. Fold in mayonnaise. Pour sauce over tenderloins. Cover with vented plastic wrap.
Microwave at MEDIUM-HIGH (70% power) 10 to 15 minutes rotating dish 1/4 turn every 4 minutes until internal temperature reaches 170-175 degrees F. in the thickest portion and turkey is not pink in center. * Recipe developed in 700-watt microwave.
Total Calories 272
Total Fat 8 g
% Daily Total Fat 26
Cholesterol 77 g
Sodium 301 mg
Total Carbohydrates 22 g
Protein 29 g