Parsley Crusted Turkey Tenderloin

Tonight we had my parents for dinner.  The meal had to meet 3 criteria: 
1. Easy to prep ahead of time since "the boys" would be doing it
2.  No babysitting during the cooking process - they would likely be in a heated came of cribbage
3. Satisfy both the health conscious and the famished


Parsley Crusted Turkey Tenderloin was perfect.  I prepped the breadcrumbs and parsley.  Pushed the mayo, horseradish and turkey to one side of the refrigerator so "the boys" wouldn't have to scrounge through shelves of ingredients.  When I returned home with the kids and my mother, the turkey was resting on the counter.  Within 3 minutes, the sauce was made and dinner was on the table.  

Parsley Crusted Turkey Tenderloin
Serves 4

2 tablespoons reduced-fat mayonnaise

2 tablespoons prepared horseradish

1 pound turkey breast tenderloins

1/2 cup soft bread crumbs

2 tablespoons minced fresh parsley

SAUCE:

1/4 cup reduced-fat mayonnaise

1/4 cup fat-free plain yogurt

2 tablespoons fat-free milk

1 tablespoon prepared horseradish

1 tablespoon Dijon mustard

1/4 teaspoon paprika

Preheat oven to 425 degrees.  Combine the mayonnaise and horseradish; spread over turkey. In a shallow dish, combine the bread crumbs and parsley. Roll turkey in crumb mixture to coat.

Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, for 25-30 minutes or until a meat thermometer reads 170°.

In a small bowl, combine the sauce ingredients. Slice turkey; serve with sauce.