Horseradish-Crusted Turkey Tenderloins

Prep/Total Time: 10 minutes prep/25 minutes bake

Yield: 4 servings

• 2 tablespoons reduced-fat mayonnaise
• 2 tablespoons prepared horseradish
• 1 pound turkey tenderloins
• 1/2 cup soft bread crumbs
• 2 tablespoons minced fresh parsley
• 2 tablespoons chopped green onion

Sauce

• 1/4 cup reduced-fat mayonnaise
• 1/4 cup fat-free plain yogurt
• 2 tablespoons fat-free milk
• 1 tablespoon prepared horseradish
• 1 tablespoon Dijon mustard
• 1/4 teaspoon paprika

1. Combine mayonnaise and horseradish; spread over turkey. In a shallow dish, combine the bread crumbs, parsley and onion. Roll turkey in crumb mixture to coat.
2. Place in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Bake, uncovered, at 425 for 25-30 minutes or until a meat thermometer reads 170.
3. In a small bowl, combine the sauce ingredients. Slice turkey; serve with sauce.

Crumb Clue: To make fresh bread crumbs, tear slices of fresh white, French or whole wheat bread into 2-in. pieces. Place in a food processor or blender; cover and pulse several times to make coarse crumbs. One slice of bread yields about 1/2 cup crumbs.

Nutrition: (3 ounces cooked turkey with 3 tablespoons sauce: 237 calories, 9 g fat, 2 g saturated fat, 85 mg cholesterol, 404 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein.

Comments: We doubled the recipe since the tenderloin we got was nearly two pounds. However, we found out you don’t need to double the sauce even if you double the recipe. We had way too much left over. The only turkey tenderloin that I could find at the grocery store was one of those packaged and flavored kind. But, after using it, next time I would just try to find a boneless turkey breast. I tried to rinse of the seasoning on the packaged tenderloin, but there was still some left on it. The meal tasted good and everybody ate it. The kids like to eat every meat lately with barbecue sauce, and that’s what they did with this.