Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Oatmeal Nut Crusted Tenderloin with
Mushroom Cranberry Sauce

Oatmeal Nut Crusted Tenderloin with Mushroom Cranberry SauceAn elegant, yet easy entrée that will make any occasion special.

Recipe Ingredients:

1 package Honeysuckle White Turkey Breast Tenderloins
1 cup old-fashioned oats
1/2 cup walnuts
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
2 large egg whites

Mushroom Cranberry Sauce
1 tablespoon olive oil
1 (10-ounce) package fresh mushrooms, sliced
1 cup dried cranberries
1 rib celery, diced
1 tablespoon all-purpose flour
1 cup chicken or turkey broth

Cooking Directions:

  1. Preheat oven to 400°F (205°C).
  2. Line baking sheet with wax paper.
  3. 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.
  4. Place egg whites in another pie plate.
  5. Dip turkey in egg, then in oat mixture. Place turkey on baking sheet a few inches apart, rounded side up.
  6. Bake for 20 to 25 minutes or until internal temperature reaches 170°F (80°C). Remove from oven; let cool for 5 to 10 minutes.
  7. To Serve: Slice turkey about 1/4-inch thick. Place 4 to 5 slices on a plate in a fan shape; top with Mushroom Cranberry Sauce and serve.
  8. For Mushroom Cranberry Sauce: Heat oil in a medium nonstick skillet over medium heat. Cook mushrooms until browned, about 3 minutes. Add cranberries and celery. Sprinkle with flour; stir well. Add broth; cook 3 minutes until sauce thickens slightly.

Makes 6 servings.

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