Spiced Crispy Turkey Tenderloins

In small bowl, combine mustard, horseradish and garlic.

Arrange butterflied tenderloin pieces on a plate; spread mustard mixture on all sides. If time allows, cover with plastic wrap and refrigerate for 1 to 3 hours.

In food processor, process corn flakes and cheese crackers to make crumbs; on a large plate, combine both crumbs with sesame seeds and pepper.

Place a cookie cooling rack* on a 12 x 15-inch cookie sheet; spray both with vegetable spray.

Leaving as much mustard mixture as possible on tenderloin pieces, coat well in crumb mixture.

Arrange on rack; refrigerate about 15 mintues.

Place cookie sheet in a preheated 400-degree oven; bake 20 minutes or until no longer pink in center. *If you do not have a cooling rack, omit this step. The cooling rack helps to create a crisp crust on both sides of the tenderloins.