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Oatmeal Nut-Crusted Tenderloin with Mushroom-Cranberry Sauce Recipe

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This recipe for Oatmeal Nut-Crusted Tenderloin with Mushroom-Cranberry Sauce, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Honeysuckle White or Shady Brook Farms turkey breast tenderloins
1/2 cup old fashioned oats
1/2 cup walnuts
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground ginger
2 large egg whites

Mushroom Cranberry Sauce:

1 tbsp. olive oil
1 pkg. (10 oz.) fresh mushrooms, sliced
1 cup dried cranberries
1 rib celery, finely diced
1 tbsp. flour
1 cup chicken broth

Directions:
Directions:
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Place oats and walnuts in food processor; pulse until finely chopped. Add salt, black pepper and ginger; pulse two more times to mix well. Remove from food processor; place in pie plate. Place egg whites in another pie plate. Dip turkey in egg, then in oat mixture.

Place turkey on baking sheet a few inches apart, rounded side up. Bake 20 to 25 minutes or until internal temperature reaches 170 degrees. Remove form oven; let cool 5 to 10 minutes. Slice turkey about 1/4 inch thick.

Place 4 to 5 slices on plate in fan shape: top with mushroom cranberry sauce and serve.

Mushroom Cranberry Sauce:

Heat oil in a medium nonstick skillet over medium heat. Cook mushrooms until browned, about 5 minutes. Add cranberries and celery..Sprinkle with flour; stir well. Add broth; cook 3 minutes until sauce thickens slightly.

Number Of Servings:
Number Of Servings:
Servings: 4-6
Preparation Time:
Preparation Time:
Prep: 15 minutes Total time: 50 minutes

 

 

 

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