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; 14 g Carbohydrate; 30 mg Cholesterol; 525mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 84

By igor@digex.net on Jan 28, 1997.

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