Moroccan Stuffed Turkey Tenderloin
Prep time
Cook time
Total time
Serves: 4
  • 1 24-ounce pkg. Jennie-O All Natural Turkey Tenderloins, pounded to ¾-inch thickness.
  • ½ cup couscous
  • ¾ cup chicken broth
  • 1 cinnamon stick
  • 2 Tbl. olive oil, divided
  • 1 onion, fine diced
  • 2 garlic cloves, minced
  • ½ tsp. coriander
  • 1 tsp. cumin
  • 6 dried pitted dates, chopped
  • ½ cup pistachios, chopped
  • ¼ cup pomegranate seeds
  • ¼ cup orange pieces, chopped
  • ¼ cup fresh chopped cilantro
For the glaze...
  • 1 Tbl. honey
  • ¼ tsp. ground cinnamon
  • ½ tsp. cumin
  • salt & pepper
  1. Preheat oven to 350 degrees.
  2. Butterfly turkey tenderloins and pound to even thickness, about ¾-inch. Reserve.
  3. Combine ¾ cup water with 1 cinnamon stick in a small saucepan. Bring water to boil, stir in couscous and cover. Remove from heat and allow to sit for 5 minutes. Remove cinnamon stick, drizzle with 1 Tbl. olive oil and fluff with fork.
  4. Meanwhile, in an oven-proof skillet sauté onion in a tsp. of olive oil over medium heat until just tender; add in minced garlic, coriander and cumin; cook another minute.
  5. Add onion mixture along with dates, pistachios, pomegranate, orange pieces, and cilantro to couscous. Allow to cool slightly before stuffing tenderloins.
  6. Cut 3 pieces of 12-inch butcher's twine for each tenderloin. Lay butterflied tenderloin on top of strings. Split couscous between each tenderloin. Tie snuggly with twine. Add remainder of olive oil to skillet and brown tenderloins on all sides.
  7. Combine glaze ingredients and baste browned tenderloins. Transfer tenderloins to oven and bake for 30 minutes. Baste again, then bake an additional 10 minutes or until done. 165 degrees is the recommended temperature. Rest 5 - 10 minutes before slicing.
Recipe by Lemony Thyme at