Almond Crusted Turkey Tenderloin |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you have difficulty finding turkey tenderloins, substitute boneless, skinless chicken breasts. This is a recipe I found in my Cuisine at Home Magazine and posting for safe keeping. Ingredients:
1/3 cup slivered almonds, toasted |
3 tablespoons panko breadcrumbs |
1 1/4 lbs turkey tenderloins, seasoned with |
salt & pepper |
2 tablespoons olive oil |
1/4 cup dry sherry |
4 teaspoons all-purpose flour |
1 cup low sodium chicken broth |
1 tablespoon unsalted butter |
1/4 cup slivered almonds, toasted |
Directions:
1. Preheat oven to 250 degrees.
2. Pulse 1/3 cup almonds in mini food processor until finely ground. Transfer to a shallow dish and stir in panko. Roll tenderloins in almond-panko mixture to coat.
3. Heat oil in a saute pan over medium-high heat, 2 minutes. Sear tenderloins until golden, about 5 minutes. Flip and saute until meat registers 160 degrees on an instant read thermometer, about 5-8 minutes more. Remove tenderloins from pan, transfer to a baking sheet, and keep them warm in the oven. Return pan to heat.
4. Whisk sherry and flour together to form a slurry.
5. Deglaze pan with broth, scraping up browned bits from bottom. Stir in slurry, whisking constantly to prevent lumps. Boil 1 minute to eliminate flour taste, then simmer to thicken slightly. Stir in butter until melted, then add almonds. Season to taste with salt and pepper. Garnish with parsley.
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