Try this Almond-Crusted Turkey Tenderloin recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 250 degrees F.
Pulse 1/3 cup almonds in a mini food processor until finely ground. Transfer to a shallow dish and stir in panko, salt, and pepper. Roll tenderloins in almond mixture.
Heat oil in a saute pan over medium-high, 2 minutes. Saute tenderloins until golden, about 5 minutes. Flip and saute until meat registers 165 degrees F on an instant-read thermometer, 5-8 minutes more. Remove tenderloins from pan, transfer to baking sheet, and keep warm in the oven.
Whisk sherry and flour together to form a slurry. Return pan to stovetop over medium-high heat.
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 1/4 cup almonds and parsley.
Makes 4 servings.
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 365 | ||
Calories from Fat: 164 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 97.4mg | 30 % | |
Sodium 687.4mg | 24 % | |
Potassium 584.2mg | 15 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 8.8g | ||
Protein 34.9g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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