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   Shanna's Apricot Stuffed Tenderloin Mustard Sauce

1/3 cup dried apricots chopped 
2 tbl raisins chopped 
1 sm garlic clove 
2 x green onions cut 1" pieces 
1 x celery stalk cut 1" pieces 
2/3 cup plain dry bread cubes 
1 lb turkey breast tenderloins 
1 tbl cornstarch 
1 cup low-sodium chicken bouillon 
1 tbl country-style (grainy) mustard 
1 tbl honey 
2 1/2 tsp lemon juice 
1/3 cup reduced-calorie mayonnaise 

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

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