Turkey with Curried Apricot Glaze
- 1/4 cup apricot preserves
- 2 Tbs. white wine vinegar
- 2 1/2 tsp. Dijon mustard
- 2 1/2 tsp. curry powder
- 1 tsp. minced garlic
- 3 fat-free (99%) turkey tenderloins, each 1/2 lb.
- Salt and freshly ground pepper, to taste
- 1 1/2 Tbs. dried cranberries
Preheat a broiler. Heat a large fry pan over medium heat. Coat the pan with nonstick cooking spray. Season the turkey with salt and pepper and add it to the pan. Cook the turkey until browned, about 5 minutes. Turn the turkey over and cover the pan. Cook until just opaque throughout, about 5 minutes more. Remove from the heat.
Arrange the turkey tenderloins on a baking sheet. Spoon 1 Tbs. of the apricot mixture over each tenderloin. Slip under the broiler about 4 inches from the heat source and broil for 2 minutes. Mix the cranberries into the remaining apricot mixture and spoon over the turkey, dividing it evenly. Continue to broil until the turkey is well glazed, about 2 minutes more.
Transfer the turkey tenderloins to a carving board. Let rest for 7 minutes. Slice the turkey on the diagonal and divide among warmed individual plates, fanning the slices. Serve hot.