Almond crusted turkey tenderloin

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.