Description
A recipe for Oatmeal Nut Crusted Tenderloin With Mushroom-Cranberry Sauce

Ingredients

• 1 package Honeysuckle White or Shady Brook Farms 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

Preparation
Prep time: 15 minutes / Total time: 50 minutes

Preheat oven to 400°F. 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 and 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°F. Remove from 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.

Nutrition
no information available

Serves
Servings: 4 to 6

Variations
Mushroom-Cranberry Sauce