Pecan Crusted Turkey Tenderloin with Sweet Potatoes
Prep Time: 15 min
Cook Time: 50 min
Ready In: 70 min
Nonstick Cooking Spray
2 Egg Whites
1 tsp Garlic Powder
½ tsp ground black pepper
2 oz Pecan Chips
1, 24-oz Turkey Breast Tenderloin
2, 6-oz Sweet Potatoes, peeled and cut into wedges (about 18 wedges per potato)
1 tbsp Olive Oil
½ tsp Cinnamon
2 tbsp Splenda Brown Sugar Blend
Preheat oven to 350 degrees F. Spray large rectangular baking dish with nonstick cooking spray.
In a medium shallow bowl, whisk together egg and egg whites.
In another medium shallow bowl, combine garlic powder, pepper and pecans.
Dip turkey breast tenderloin in egg mixture and coat well. Dredge turkey in pecan mixture and cover on both sides. Place in baking dish. Discard leftover egg mixture.
In a medium bowl, mix together the sweet potatoes, oil, cinnamon and Splenda Brown Sugar Blend.
Arrange the sweet potatoes around the turkey breast tenderloin in baking dish. Bake for 50 minutes or until done (turkey breast reaches 165 degrees).
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this dish can be made gluten-free.
Tips & Notes
Although the holidays are a prime time for turkey consumption, turkey is also a popular sandwich meat and ground beef alternative all year round. The United States is the world’s largest producer of turkey meat.
You may have heard of the amino acid tryptophan, said to be the cause of all the napping after a big Thanksgiving dinner. While it is true that turkey contains tryptophan, it is not in an amount high enough to induce sleep. In fact, all meats contain tryptophan. Eating turkey at Thanksgiving should not make you any more drowsy than eating a pork chop on an ordinary Tuesday evening.
Eating foods like turkey that are high in protein help to increase the feeling of satiety and make you feel fuller for a longer period. Getting enough protein ensures maintenance of lean muscle mass and can keep insulin levels stable after meals. That being said, protein is the one nutrient that most meat-eaters are already getting plenty of.
Keep in mind that the amount of protein at each meal matters; you can only absorb so much at one time. Make sure to have a lean protein source at each meal and spread your intake out throughout the day.
The breast of the turkey has less fat and calories than most other cuts of meat, but do not assume that just because a product is made from turkey that it is healthier. For example, a burger made from ground turkey can contain just as much saturated fat as a beef burger, depending on how much dark meat is included in the ground turkey.
Make sure to check the package for fat content or % leanness and compare. Turkey contains the mineral selenium, which studies have suggested higher intakes of may decrease the risk of colorectal, prostate, lung, bladder, skin, esophageal and gastric cancers.
Nutritional Information Per Serving
Saturated Fat 1.3g
Dietary Fiber 2g
Source: American Diabetes Association
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