Almond Crusted Turkey Tenderloin

• For the Turkey
• 1/3 cup slivered almonds, toasted
• 3 tablespoons panko breadcrumbs
• 1 1/4 lbs turkey tenderloins, seasoned with
• salt & pepper
• 2 tablespoons olive oil
• For the Almond Gravy
• 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

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.

turkey, slivered almonds, breadcrumbs, turkey tenderloins, salt, olive oil, sherry, allpurpose, chicken broth, unsalted butter, slivered almonds

Taken from www.food.com/recipe/almond-crusted-turkey-tenderloin-345366 (may not work)