Cranberry Apricot Tenderloins

This is best made using a fresh turkey breast or if you can find it a rolled Turkey tenderloin. This can also be done with pork, using a pork tenderloin.

Heat oven to 350 degrees F

1 1 and 1/4 lb. Turkey Tenderloin
2 Tab. Dijon Mustard
1 Tea. firmly packed brown sugar

Sauce Ingredients:
1 Tab. Cornstarch
1 Tab. firmly packed brown sugar
1 16 oz. whole cranberry sauce
1 16 oz. can apricot halves in extra light syrup drained, reserve the liquid

Slice the Turkey tenderloin into 1/2 thick slices
Place in a baking pan
In a small bowel combine Mustard, 1 Tea. Brown sugar mix well spread over the tenderloins evenly.
Bake uncovered for twenty minutes.
While the turkey is baking prepare the sauce.

In a medium saucepan combine cornstarch, 1 Tab. brown sugar,cranberry sauce and 1/2 cup apricot liquid. Cook over medium heat until sauce bubbles and thickens.
Remove from heat.
Spoon about 1/2 cup of the sauce over the turkey evenly.
Bake an additional twenty minutes then add the apricots and bake another ten minutes or until it is no longer pink in the center.
Arrange turkey tenderloins on a platter with the apricot halves
Reheat the remaining sauce heat til warm stirring occasionally.
Spoon evenly over turkey.

Happy Thanksgiving!!