Oatmeal Nut Crusted Tenderloin With Mushroom Cranberry Sauce

• 1 package Honeysuckle White(R) Turkey Breast Tenderloins
• 1 cup old-fashioned oats
• 1/2 cup walnuts
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon ground ginger
• 2 large egg whites
• 1 tablespoon olive oil
• 10 ounces fresh mushrooms sliced
• 1 cup dried cranberries
• 1 celery diced
• 1 tablespoon all-purpose flour
• 1 cup chicken broth

1. Preheat oven to 400u0b0F.
2. Line baking sheet with wax paper.
3. Place oats and walnuts in food processor; pulse until finely chopped.
4. Add salt, black pepper and ginger; pulse two more times to mix well.
5. Remove from food processor; place in pie plate.
6. Place egg whites in another pie plate.
7. Dip turkey in egg, then in oat mixture.
8. Place turkey on baking sheet a few inches apart, rounded side up. Bake for 20 to 25 minutes or until internal temperature reaches 170u0b0F. Remove from oven; let cool for 5 to 10 minutes.
9. Slice turkey about 1/4-inch thick.
10. Place 4 to 5 slices on a plate in a fan shape; top with Mushroom Cranberry Sauce and serve.
11. Heat oil in a medium nonstick skillet over medium heat.
12. Cook mushrooms until browned, about 3 minutes.
13. Add cranberries and celery.
14. Sprinkle with flour; stir well.
15. Add broth; cook 3 minutes until sauce thickens slightly.

turkey breast, oldfashioned oats, walnuts, salt, black pepper, ground ginger, egg whites, olive oil, mushrooms, cranberries, celery, flour, chicken broth

Taken from www.yummly.com/recipe/Oatmeal-Nut-Crusted-Tenderloin-with-Mushroom-Cranberry-Sauce-772045 (may not work)