Easy Baked Pecan Crusted Turkey Tenderloins Recipe

"Super easy to prepare and bake. I happen to like to serve this with a savory white wine cranberry sauce; but, these are also great to serve as is. Or, they are delicious added to a salad. Plain cranberry sauce, a spicy mustard aioli/dip; or a sweet maple cranberry dip would also be delicious. So, there are many ways to enjoy these. Kids love a maple/ranch dressing; or, a honey/mustard dip too."

Step by Step Method

Step 1

Turkey ... The first thing is to remove them from the refrigerator; and, set on the counter to take the chill off. Pat dry using a paper towel; and season lightly with salt and pepper on both sides. Once they warm up a bit - lightly dust each side of the tenderloins with a little corn starch. I use my small strainer to do this. You want a very fine dusting - and make sure the turkey is dry when you do this.

Step 2

Egg ... Add everything to a large flat bowl; and, mix until combined.

Step 3

Breading ... Add everything to another large flat bowl; and, mix until combined. I like to grind my panko crumbs a bit finer; not necessary, but I like to. You can always use plain bread crumbs.

Step 4

Turkey ... Dip each tenderloin in the egg, then into the breading. Make sure the turkey is well coated. Transfer the tenderloins to a sheet pan, lined with parchment paper or foil; and, lightly sprayed with olive oil or a nonstick spray. Lightly spray the top of the tenderloins with the olive oil or nonstick spray. The spray will help them crisp up and brown.

Step 5

Bake ... In a 400 degree oven, middle shelf for 20-30 minutes depending on the thickness of your tenderloins. The first time I made these; they only took 20 minutes - so, the size of them does make a difference.

Step 6

Serve and ENJOY! ... Now, as I said - you can serve with a variety of sauces and/or dips; or just as is. For kids ... try a little honey mustard or even a honey ranch dressing. A perfect way to get out of that 'chicken finger phase.'

Step 7

My savory white wine cranberry sauce is: 1 (4oz) can cranberry sauce, 2 tablespoons white wine, 1 teaspoon (a mix of fresh sage and thyme), salt and pepper.