Oatmeal Nut-Crusted Tenderloin with Mushroom-Cranberry Sauce Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings:Servings: 4-6 |
Preparation
Time: |
Preparation
Time:Prep: 15 minutes Total time: 50 minutes |
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