Parmesan Crusted turkey Tenderloin with Honey Mustard Sauce

By clbrosnan

Ingredients

• 6 tbsp unsalted butter
• 1 tsp minced fresh garlic
• 1 tsp chopped thyme
• 1/3 c plus 1 tbsp dijon mustard
• 1/2 c plus 2 tbsp panko
• 1/2 c grated parmesan cheese
• 2 tsp freshly minced fresh parsly
• 4 turkey tenderloins
• Honey Mustard Sauce
• 1/4 c red wine vinegar
• 1/2 c whole grain dijon mustard
• 1/2 c mayonnise
• 1/4 c sour cream
• 2 bsp honey
• 1/2 tsp minced fresh garlic

Details

Servings 4

Preparation

Step 1

For the Turkey
Melt butter in a small saucepan over low heat.add garlic and thyme and cook very gently for 1 to 3 minutes. Whisk in mustard. remove from heat and let cool enough to touch but not to solidify. Wrap vgorously until mixture thickens and becomes smooth and creamy (mixture shouldn't separate). Reserve.

Combine panko, Parmesan, and parsley and put on a plate. Dip tenderloins in reserved Dijon marinade covering all surfaces. Dredge well with Parmesan mixture. Place turkey on baking sheets, a few inches apart, so they are not touching. Cover with plastic wrap, refrigerate a minimum of 2 hours, or up to overnight to set breading.

For the Honey Mustard
In a small saucepan, reduce red wine vinegar over low heat until almost evaporated: set aside. In a small bowl, whisk all remaining ingredientstogether well. Add vinegar reduction and thoroughly combine.

Heat oven to 375. Heat oil in a large heavy skillet over medium-high heat. saute turkey n batches until crust is deep golden, about 4 minutes per side. Transfer toa baking sheet to finish in the oven, about 8 to 10 minutes. to serve cut tenderloins in half on the diagonal.