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Horseradish-Crusted Turkey Tenderloins

Looking for a low-carb entree ideal for company? Consider this specialty. It won a local recipe contest and was featured on a restaurant's menu. The creamy sauce adds a flavor punch. —Ellen Cross, Hubbardsville, New York
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    4 servings

Ingredients

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

Directions

  • Preheat oven to 425°. Mix mayonnaise and horseradish. In a shallow bowl, toss bread crumbs with green onion and parsley. Spread tenderloins with mayonnaise mixture; dip in crumb mixture to coat. Place in a greased 15x10x1-in. pan.
  • Bake until a thermometer reads 165°, 12-15 minutes. Let stand 5 minutes before slicing.
  • Mix sauce ingredients. Serve with turkey.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1 serving: 230 calories, 9g fat (1g saturated fat), 53mg cholesterol, 386mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 1/2 starch, 3 lean meat, 2 fat.

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Reviews

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Average Rating:
  • JoanieK53
    Apr 23, 2020

    Delicious, easy and moist. Great with chicken and pork tenderloin.

  • Tom Licking
    Nov 20, 2013

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

  • juicyfruit007
    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
    Sep 11, 2010

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

  • shelbyamay
    Jul 16, 2009

    No comment left

  • badnana3
    Nov 11, 2007

    No comment left