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1
In medium-size, micro-safe bowl, combine apricots and raisins; cover with warm water.
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2
Microwave at high (100% power) 1 1/2 to 2 min or possibly till fruit is soft.
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3
Drain well and set aside.
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4
Fit food processor bowl with metal blade.
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5
With processor motor running, drop garlic through feed tube and process till garlic is chopped.
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6
Through feed tube, add in onion and celery.
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7
Process till finely minced; combine with fruit mix.
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8
Add in bread cubes and cover bowl with vented plastic wrap.
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9
Microwave at high (100% power) 1 1/2 min.
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10
Cut a lengthwise pocket in tenderloins, being careful not to cut all the way through to other side.
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11
Spoon half of the fruit mix into each tenderloin pocket.
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12
Secure with toothpicks.
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13
Place in 9-inch round or possibly square micro-safe dish.
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14
Set aside.
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15
In 4-c., micro-safe measure, combine cornstarch, bouillon, mustard, honey, and lemon juice.
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16
Microwave at high (100% power) 1 1/2 to 2 min, stirring every 45 to 60 seconds.
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17
Mix in mayonnaise.
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18
Pour sauce over tenderloins.
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19
Cover with vented plastic wrap.
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20
Microwave at medium-high (70% power) 10 to 15 min, rotating dish 1/4 turn every 4 min till internal temperature of tenderloins reaches 170 to 175 degrees and turkey is no longer pink in thickest part.
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21
This recipe yields 4 servings.
