Oatmeal Nut Crusted Tenderloin With Mushroom Cranbe

Name: Oatmeal Nut Crusted Tenderloin With Mushroom Cranberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Honeysuckle White(R) 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; 1 tablespoon olive oil; 10 ounces fresh mushrooms sliced; 1 cup dried cranberries; 1 celery diced; 1 tablespoon all-purpose flour; 1 cup chicken broth

Servings: persons

1 package Honeysuckle White(R) 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
1 tablespoon olive oil
10 ounces fresh mushrooms sliced
1 cup dried cranberries
1 celery diced
1 tablespoon all-purpose flour
1 cup chicken broth

1
Preheat oven to 400u00b0F.
2
Line baking sheet with wax paper.
3
Place oats and walnuts in food processor; pulse until finely chopped.
4
Add salt, black pepper and ginger; pulse two more times to mix well.
5
Remove from food processor; place in pie plate.
6
Place egg whites in another pie plate.
7
Dip turkey in egg, then in oat mixture.
8
Place turkey on baking sheet a few inches apart, rounded side up. Bake for 20 to 25 minutes or until internal temperature reaches 170u00b0F. Remove from oven; let cool for 5 to 10 minutes.
9
Slice turkey about 1/4-inch thick.
10
Place 4 to 5 slices on a plate in a fan shape; top with Mushroom Cranberry Sauce and serve.
11
Heat oil in a medium nonstick skillet over medium heat.
12
Cook mushrooms until browned, about 3 minutes.
13
Add cranberries and celery.
14
Sprinkle with flour; stir well.
15
Add broth; cook 3 minutes until sauce thickens slightly.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package Honeysuckle White(R) Turkey Breast Tenderloins, 1 cup old-fashioned oats, 1/2 cup walnuts, 1/8 teaspoon salt, and more.

Yes, Oatmeal Nut Crusted Tenderloin With Mushroom Cranberry Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oatmeal Nut Crusted Tenderloin With Mushroom Cranberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions