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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.