Turkey with onion-orange sauce

4 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh unpeeled pearl onions
2 tablespoons Dijon mustard, divided
2½ teaspoon Olive oil, divided
2 teaspoons Lemon juice
1 teaspoon Lemon zest
½ teaspoon Dried whole tarragon
2 Cloves garlic, minced
½ pounds Turkey tenderloins, (2 pieces)
Vegetable cooking spray
1 cup Low-sodium chicken broth
3 tablespoons Frozen orange juice concentrate, undiluted
Quartered orange slices, (optional)
Fresh parsley sprigs, (optional)

Directions

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 ½ 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 ½ 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 ¼-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@... on Jan 28, 1997.

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