Almond Crusted Turkey Tenderloin - cooking recipe

Ingredients

For the Turkey
1/3 cup slivered almonds, toasted
3 tablespoons panko breadcrumbs
1 1/4 lbs turkey tenderloins, seasoned with
salt & pepper
2 tablespoons olive oil
For the Almond Gravy
1/4 cup dry sherry
4 teaspoons all-purpose flour
1 cup low sodium chicken broth
1 tablespoon unsalted butter
1/4 cup slivered almonds, toasted

Preparation

Preheat oven to 250 degrees.
Pulse 1/3 cup almonds in mini food processor until finely ground. Transfer to a shallow dish and stir in panko. Roll tenderloins in almond-panko mixture to coat.
Heat oil in a saute pan over medium-high heat, 2 minutes. Sear tenderloins until golden, about 5 minutes. Flip and saute until meat registers 160 degrees on an instant read thermometer, about 5-8 minutes more. Remove tenderloins from pan, transfer to a baking sheet, and keep them warm in the oven. Return pan to heat.
Whisk sherry and flour together to form a slurry.
Deglaze pan with broth, scraping up browned bits from bottom. Stir in slurry, whisking constantly to prevent lumps. Boil 1 minute to eliminate flour taste, then simmer to thicken slightly. Stir in butter until melted, then add almonds. Season to taste with salt and pepper. Garnish with parsley.