Poached Turkey Tenderloins With Tarragon Sauce
|Turkey tenderloins||1 1⁄2 Pound|
|White wine||3⁄4 Cup (12 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Chopped fresh tarragon/1 teaspoon dry, crushed tarragon||3 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Water||3 Cup (48 tbs)|
|Tarragon sauce||1⁄2 Cup (8 tbs)|
|Steamed spinach||1⁄2 Cup (8 tbs), steamed|
In a large skillet, arrange tenderloins in a single layer.
Add wine; celery, onions, spices and enough water to cover tenderloins.
Cover skillet and poach over low heat about 40 minutes or until no longer pink in center.
Remove tenderloins, reserving poaching liquid for Tarragon Sauce Â°.
Microwave Directions: In 1-quart microwave-safe dish, combine celery, onions, spices and wine.
Arrange tenderloins in a circle, overlapping thin ends.
Cover with vented plastic wrap.
Microwave at High (100% power) 5 to 6 minutes per pound or until tenderloins are no longer pink in center.
Turn tenderloins over halfway through cooking time.