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Spiced Crispy Turkey Tenderloins
| Ingredients |
| 1/4 cup Dijon-style mustard |
| 1 tablespoon horseradish |
| 1 teaspoon garlic, minced |
| 1 pound TURKEY TENDERLOINS, butterflied |
| 2-1/2 cups corn flakes |
| 24 reduced-fat round cheese crackers |
| 1 tablespoon sesame seeds, toasted, if desired |
| 1/2 teaspoon black pepper |
| vegetable spray |
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- In small bowl, combine mustard, horseradish and garlic.
- Arrange butterflied tenderloin pieces on a plate; spread mustard mixture on all sides. If time allows, cover with plastic wrap and refrigerate for 1 to 3 hours.
- In food processor, process corn flakes and cheese crackers to make crumbs; on a large plate, combine both crumbs with sesame seeds and pepper.
- Place a cookie cooling rack* on a 12 x 15-inch cookie sheet; spray both with vegetable spray.
- Leaving as much mustard mixture as possible on tenderloin pieces, coat well in crumb mixture.
- Arrange on rack; refrigerate about 15 mintues.
- Place cookie sheet in a preheated 400-degree oven; bake 20 minutes or until no longer pink in center. *If you do not have a cooling rack, omit this step. The cooling rack helps to create a crisp crust on both sides of the tenderloins.
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| Recipe Source: Recipe by The National Turkey Federation |
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Nutrition Facts
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| Calories 332 |
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| % Daily Value* |
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| Total Fat 5g |
13% |
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| Cholesterol 70mg |
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| Sodium 863mg |
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| Total Carbohydrate 34g |
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| Protein 31g |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
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Calories: |
2000 |
2500 |
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| Total Fat |
Less than |
65g |
80g |
| Sat Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
|
25g |
30g |
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| Calories per gram: |
| Fat 9 |
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Carbohydrate 4 |
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Protein 4 |
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