This is adapted from Cuisine at Home magazine.
For the turkey--1/3 cup slivered almonds, toasted
3 tbs panko bread crumbs (if you've not used these, try them! they're by the other bread crumbs, a japenese style and much crispier)
1/2 tsp each, salt and pepper
1 1/4 lb turkey tenderloin (split in half if large)
2 tbs olive oil
For the Almond gravy--
1/4 cup white wine
4 tsp all purpose flour
1 cup chicken broth
1 tbs butter
1/4 cup slivered almonds, toasted
chopped fresh parsley
Preheat oven to 250.
Pulse 1/3 cup almonds in a mini food processor until finely ground. Transfer to a shallow dish and stir in panko, salt, and pepper. Roll tenderloins in almond mixture.
Heat oil in a sauté pan over med-high. Saute' tenderloins until golden, about 5 min. Flip and saute' utnil meat registers 165 on an instant read thermometer, 5-8 min. remove turkey from pan, transfer to baking sheet and keep warm in the oven.
Whisk wine and flour together to form a slurry. Return pan to tstovetop over med-high heat.
Deglaze pan with broth, scraping up browned bits from bottom. Stir in slurry, whisking constantly to prevent lumps. Boil 1 minute, then simmer to thicken slightly. Stir in butter until melted, then add 1/4 cup almonds and parsley.