Poached Turkey Tenderloins with Tarragon Sauce



2 TURKEY TENDERLOINS, poached; poaching liquid reserved

2 tbsp cornstarch

3 tbsp cold water

2 tbsp fresh tarragon, chopped

1 tbsp parsley, chopped

1 tbsp lemon juice

1/2 c low-fat plain yogurt



In saucepan, over high heat, bring reserved poaching liquid to boil. Boil 5 to 10 minutes to reduce liquid. Strain and measure 2 cups of the liquid back into saucepan.

Combine cornstarch and cold water. Stir into hot poaching liquid. Add tarragon. Over low heat cook sauce until thickened. Stir in parsley, lemon juice, and yogurt.

To serve, slice tenderloins into 1/2-inch medallions. Arrange on a serving of spinach and pour sauce over top. Garnish with strips of lemon.

Nutrition Facts

149 Total Calories

2 g Total Fat

12 % Daily Total Fat

70 g Cholesterol

87 mg Sodium

5 g Total Carbohydrates

27 g Protein