1/4 c Dijon-style mustard
1 tbsp horseradish
1 tsp garlic, minced
1 lb TURKEY TENDERLOINS, butterflied
2-1/2 c corn flakes
24 reduced-fat round cheese crackers
1 tbsp sesame seeds, toasted, if desired
1/2 tsp black pepper
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.
Total Calories 332
Total Fat 5 g
% Daily Total Fat 13
Cholesterol 70 g
Sodium 863 mg
Total Carbohydrates 34 g
Protein 31 g