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Granny's Cranberry Mustard Turkey Tenderloin

1 1/4 lb FF Boneless Turkey Breast Tenderloins 
2 tbl Dijon Mustard 
4 tsp Packed Brown Sugar Divided 
1 tbl Cornstarch 
16 oz Cranberry Sauce Whole Berries 
16 oz Apricot Halves In Light Syrup 
    Drain But Reserve 1/2 C Syrup 
2 tbl Sliced Green Onions 

 Method : 
Preheat oven to 350F. In 9" sq or 11 x 9" baking pan, arrange turkey tenderloins. In small bowl, combine mustard and 1 tsp brown sugar; spread evenly over turkey. Bake, uncovered, 20 min.
Meanwhile, prepare sauce: In medium-sized saucepan, combine cornstarch, 3 tsp brown sugar, cranberry sauce and reserved 1/2 C apricot syrup. Place over med heat and bring to a boil; boil 1 min or until sauce bubbles and thickens, stirring constantly. Remove from heat. Spoon about 1/2 C sauce evenly over turkey; bake 20 min longer. Add apricot halves and bake 10 min longer or until turkey is no longer pink in center.
To serve, slice turkey tenderloins and arrange with apricot halves on serving platter. Reheat sauce over low heat until warm, stirring occasionally. Spoon evenly over turkey and apricots; sprinkle with green onions.
 

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