Poached Turkey Tenderloins with Tarragon Sauce

1 to 1½ lbs. turkey tenderloins
¾ cup white wine
½ cup chopped celery
¼ cup sliced green onions
3 tbsp. chopped fresh tarragon or 1 tsp. tarragon
½ tsp. salt
¼ tsp. white pepper
Water
Steamed spinach

Tarragon Sauce:
Reserved poaching liquid
3 tbsp. cold water
2 tbsp. cornstarch
2 tbsp. chopped fresh tarragon or ½ tsp. dried tarragon
½ cup plain yogurt
1 tbsp. chopped parsley
1 tbsp. lemon juice

In la large skillet, arrange tenderloins in a single layer. Add wine, celery,
onions, tarragon, salt, pepper 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.

To prepare Tarragon Sauce: 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. Cover low heat, cook sauce until slightly thicken. Stir in
yogurt, parsley and lemon juice.

Slice tenderloins into ½” medallions on steamed spinach.
Drizzle with Tarragon Sauce. Garnish with strips of lemon peel, if desired.

Makes 4 servings