Poached Turkey Tenderloins-Conventional

In large skillet, arrange tenderloins in single layer. Add celery, onion, tarragon, salt, pepper and wine. Add water to just cover the tenderloins.

Cover skillet, over low heat, simmer mixture 40 minutes or until tenderloins are done. Remove tenderloins and keep warm while preparing sauce. Reserve poaching liquid for sauce.

NOTE: Turkey tenderloins may be poached, covered and stored in the refrigerator for two days. Store reserved poaching liquid covered in refrigerator.