Apricot Stuffed Turkey Tenderloins with Creamy Mustard Sauce



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.

Nutrition Facts

Total Calories 272

Total Fat 8 g

% Daily Total Fat 26

Cholesterol 77 g

Sodium 301 mg

Total Carbohydrates 22 g

Protein 29 g