This panko hazelnut crusted turkey tenderloin only requires eight ingredients: half for the tangy mustard-based marinade and half for the crunchy, delicious coating!
Want to know what happens when I find myself craving fried chicken but happen to have turkey tenderloins and hazelnuts on hand?
This amazing panko hazelnut crusted turkey tenderloin is what happens! This dish completely satisfied my craving for something that was hot, crunchy on the outside, and juicy on the inside.
The mustard-based marinade kept the turkey from drying out while also giving it a pleasant, tangy flavor. And the coating of panko and hazelnuts roasted in the oven provided a wonderful crunch.
This recipe is so tasty, it’s hard to believe you only need eight ingredients to make it!
How to make panko hazelnut crusted turkey tenderloin
I love that this dish comes together in just a few simple steps. Basically, you’ll let the turkey rest in the marinade, prep the coating, then cover each piece and bake!
You can see how to make it in this short video or follow the step-by-step instructions below.
Step 1: Cut the turkey tenderloins into 6 equal portions, about 4 oz. each. Place them in a zip-lock bag.
Step 2: Mix together the mustard, wine, and garlic pepper, then add to the zip-lock bag.
Step 3: Close the bag, then massage the contents with your hands to completely cover the turkey with the marinade.
Step 4: Once the turkey is well-coated, place the bag in the refrigerator to marinate for at least 4 hours.
Step 5: Preheat the oven to 450°F and cover a baking sheet with parchment paper.
Step 6: Combine the panko, hazelnuts, Herbes de Provence, and pepper on a large plate.
Step 7: Remove one portion of turkey from the marinade and transfer immediately to the plate, coating both sides of the turkey with the panko mixture.
Step 8: Once coated, place the turkey on the baking sheet and repeat with the remaining portions of turkey.
Step 9: Roast the turkey in the oven for 25 to 30 minutes until cooked all the way through but still juicy.
That’s it! In less than 10 steps, you’ll have a super satisfying and healthy dinner ready to enjoy.
Substitutions for this recipe
If you don’t have hazelnuts, you can easily substitute a different kind of nut. Pecans, almonds, pistachios, or walnuts would all be great for this dish.
The panko is a bit harder to replace. You can use regular bread crumbs or ground up whole wheat crackers, but you will definitely lose some of the crunch factor.
Storing leftovers
I love having leftovers of this turkey dish. It makes a great high-protein snack! Honestly, I think it’s terrific straight out of the refrigerator.
Just be sure to store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.
Other healthy turkey recipes
Turkey is a fantastic lean protein that can be absolutely delicious when cooked the right way! Here are a few of my favorite ways to enjoy turkey:
- Turkey Roulade with Quinoa, Swiss Chard, and Prosciutto
- Crispy Turkey Tenders
- Crustless Quiche with Italian Turkey Sausage
Looking for more tasty meal inspiration? Check out this round-up of my favorite low-carb dinner recipes for diabetics!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Panko Hazelnut Crusted Turkey Tenderloin
Ingredients
FOR THE MARINADE:
- 1½ lbs turkey tenderloin
- ¾ cup dijon mustard
- 3 tablespoons white wine
- ¼ teaspoon garlic pepper
FOR THE COATING:
- ¾ cup panko (Japanese style bread crumbs)
- ½ cup hazelnuts (ground)
- ¼ teaspoon Herbes de Provence
- ¼ teaspoon pepper
Instructions
- Cut the turkey into 6 equal portions, about 4 oz. each. Place them in a zip-lock bag.
- Mix together the mustard, wine, and garlic pepper, then add to the zip-lock bag.
- Close the bag, then massage the contents with your hands to completely cover the turkey with the marinade.
- Once the turkey is well-coated, place the bag in the refrigerator to marinate for at least 4 hours.
- Preheat the oven to 450°F and cover a baking sheet with parchment paper.
- Combine the panko, hazelnuts, Herbes de Provence, and pepper on a large plate.
- Remove one portion of turkey from the marinade and transfer immediately to the plate, coating both sides of turkey with the panko mixture.
- Once coated, place the turkey on the baking sheet and repeat with the remaining portions of turkey.
- Roast the turkey in the oven for 25 to 30 minutes until cooked all the way through but still juicy.
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