Turkey tenderloin is sliced in half, each piece pounded flat, dipped in an oil infusion of garlic and shallot with sherry, dredged in a finely chopped pecan breading and baked.

Pecan Crusted Turkey Tenderloin

1 package Honeysuckle White® Turkey Breast Tenderloins
2 cloves garlic, crushed and peeled
2 shallots, minced
1 to 2 tablespoons extra virgin olive oil
1/2 cup sherry
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup pecans, finely chopped
1/2 cup bread crumbs

1. Preheat oven to 350°F (175°C).
2. Cut each turkey tenderloin in half horizontally to make a thinner piece of meat.
3. Place tenderloin between two pieces of plastic wrap and pound with a meat tenderizer mallet to an even thickness.
4. Sauté garlic and shallots in olive oil for 2 minutes.
5. Add sherry, salt, pepper and remove from heat.
6. Dip tenderloin pieces in the garlic and shallot mixture, covering each side, and then dip into the chopped pecans mixed with bread crumbs.
7. Place the tenderloins on a lightly greased shallow baking pan and drizzle remaining garlic shallot mixture on top.
8. Bake on baking sheet for 30 minutes, or until turkey is no longer pink and reaches an internal temperature of 170°F (80°C).

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.