Title: Turkey with Onion-Orange Sauce
Categories: Poultry
Yield: 4 Servings

1 lb Fresh unpeeled pearl onions
2 tb Dijon mustard, divided
2 1/2 ts Olive oil, divided
2 ts Lemon juice
1 ts Lemon zest
1/2 ts Dried whole tarragon
2 Cloves garlic, minced
1/2 lb Turkey tenderloins, (2
-pieces)
Vegetable cooking spray
1 c Low-sodium chicken broth
3 tb Frozen orange juice
-concentrate, undiluted
Quartered orange slices,
-(optional)
Fresh parsley sprigs,
-(optional)

Drop onions into a large pot of boiling water; return to a boil. Drain;
rinse with cold water. Drain well; peel and set aside.

Combine 1 tablespoon plus 1 teaspoon mustard, 2 teaspoons olive oil, and
next 4 ingredients in a bowl; stir well, and set aside.

Place turkey on a rack coated with cooking spray; place rack in a shallow
roasting pan.

Brush mustard mixture over turkey. Bake at 350 deg for 45 minutes or until
done. Cover and keep warm.

Heat remaining 1/2 teaspoon oil in skillet over medium heat until hot. Add
onions, and saute 5 minutes or until lightly browned. Add chicken broth;
reduce heat, cover, and simmer 10 minutes. Add orange juice concentrate and
remaining 2 teaspoons mustard; stir well. Yield: 4 servings (serving size:
3 ounces turkey and 1/2 cup sauce).

Per serving: 163 Calories; 7g Fat (36% calories from fat); 14g Protein; 14g
Carbohydrate; 30mg Cholesterol; 525mg Sodium

NOTES : To serve, slice turkey into 1/4-inch pieces; serve with sauce.
Garnish with orange slices and parsley, if desired.

Recipe by: Cooking Light, Mar/Apr 1993, page 84

Posted to MC-Recipe Digest V1 #402 by igor@digex.net on Jan 28, 1997.