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Horseradish-Crusted Turkey Tenderloins Recipe

Horseradish-Crusted Turkey Tenderloins Recipe

Looking for a low-carb entree ideal for company? Consider this specialty from Ellen Cross. "It won a local recipe contest and was featured on a restaurant's menu," writes the Hubbardsville, New York reader. "The creamy sauce adds a flavor punch."
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:4 servings


  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 pound turkey breast 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 the 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. 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. Yield: 4 servings.

Nutritional Facts

3 ounce-weight: 237 calories, 9g fat (2g saturated fat), 85mg cholesterol, 404mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1/2 starch.

Reviews for Horseradish-Crusted Turkey Tenderloins

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Tom Licking User ID: 2416538 130288
Reviewed Nov. 20, 2013

"Either the temp or the time is too much. The turkey was as tough as shoe leather."

juicyfruit007 User ID: 1404522 155334
Reviewed Dec. 25, 2010

"We had this for Christmas dinner today. It was juicy and delicious. The only complaint was that my husband thought the sauce was very mild and could have used more horseradish."

daisey5 User ID: 146806 144756
Reviewed Sep. 11, 2010

"These were so good. The only changes I made were to use Italian bread crumbs and dried parsley."

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