|Poaching liquid||1 Cup (16 tbs) (Use The Reserved Liquid)|
|Cold water||3 Tablespoon|
|Chopped fresh tarragon/1/2 teaspoon dry crushed tarragon||2 Tablespoon|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Lemon juice||1 Tablespoon|
In a saucepan over high heat, bring reserved poaching liquid to boil for 5 to 10 minutes to reduce liquid; strain.
Measure 2 cups liquid and return to saucepan.
Bring to boil.
Combine cold water and cornstarch.
Stir into boiling liquid.
Reduce heat and add tarragon.
Over low heat, cook sauce until slightly thickened.
Stir in yogurt, parsley and lemon juice.
Slice tenderloins into 1/2-inch medallions.