Apricot Stuffed Turkey Tenderloins With Creamy Mustard Sauc

Directions

1. In medium-size, micro-safe bowl, combine apricots and raisins; cover with warm water. Microwave at high (100% power) 1 1/2 to 2 min or possibly till fruit is soft. Drain well and set aside.
2. Fit food processor bowl with metal blade. With processor motor running, drop garlic through feed tube and process till garlic is chopped. Through feed tube, add in onion and celery. Process till finely minced; combine with fruit mix. Add in bread cubes and cover bowl with vented plastic wrap. Microwave at high (100% power) 1 1/2 min.
3. Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through to other side. Spoon half of the fruit mix into each tenderloin pocket. Secure with toothpicks. Place in 9-inch round or possibly square micro-safe dish. Set aside.
4. In 4-c., micro-safe measure, combine cornstarch, bouillon, mustard, honey, and lemon juice. Microwave at high (100% power) 1 1/2 to 2 min, stirring every 45 to 60 seconds. Mix in mayonnaise. Pour sauce over tenderloins. Cover with vented plastic wrap. Microwave at medium-high (70% power) 10 to 15 min, rotating dish 1/4 turn every 4 min till internal temperature of tenderloins reaches 170 to 175 degrees and turkey is no longer pink in thickest part.
5. This recipe yields 4 servings.