Oatmeal Nut Crusted Tenderloin with Mushroom Cranberry Sauce
from Honeysuckle White website.
Servings: 6
Preparation Time: 00:15
Total Time: 00:50
1 package Honeysuckle White _Breast Tenderloins_
(http://www.honeysucklewhite.com/products/product.jsp?PRODUCT_ID=128)
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 package (10 ounce) fresh mushrooms, sliced
1 cup dried cranberries
1 rib celery, diced
1 tablespoon all-purpose flour
1 cup chicken or turkey broth
Preheat oven to 400 F. Line baking sheet with wax 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 for 20 to 25 minutes or until internal temperature reaches 170 F.
Remove from oven; let cool for 5 to 10 minutes. 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.
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.
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