Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

http://www.eatingwell.com/recipes/pecan_crusted_turkey_tenderloin_with_grilled_peach_salsa.html

From EatingWell:  July/August 2008

Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It's better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin.

4 servings | Active Time: 1 hour | Total Time: 1 1/4 hours

Ingredients

Turkey Tenderloin

Grilled Peach Salsa

Preparation

  1. Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch.
  2. Pour buttermilk in a large sealable plastic bag. Add salt and sugar; seal and shake to dissolve. Add the turkey and seal the bag, pressing out as much air as possible; refrigerate to marinate for 30 minutes (but no longer or it may be too salty).
  3. Meanwhile, prepare salsa: Preheat grill to medium. Brush cut sides of peaches with oil. Grill the peaches until softened and browned in spots, 3 to 5 minutes per side. Let cool. Chop the peaches into 1/4-inch pieces and place in a medium bowl. Add onion, jalapeño, lime zest and juice, cilantro and mint.
  4. Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet.
  5. Remove the turkey from the marinade (discard marinade) and thoroughly dry with paper towels. Combine flour, paprika and pepper in a shallow dish. Beat egg whites and mustard in a second shallow dish. Combine breadcrumbs and pecans in a third shallow dish. Dredge each cutlet in the flour mixture, shaking off excess. Then, dip both sides in the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the breadcrumb mixture, pressing the crumbs onto each piece to evenly coat.
  6. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the turkey gently in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes. Serve the turkey with the salsa.

Nutrition

Per serving : 474 Calories; 22 g Fat; 2 g Sat; 11 g Mono; 45 mg Cholesterol; 40 g Carbohydrates; 37 g Protein; 6 g Fiber; 390 mg Sodium; 368 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fruit, 4 lean meat, 3 fat

Tips & Notes