Spinach & Mushroom Stuffed Turkey Tenderloin {Applewood Smoked}
Recipe type: Entree
  • 1 24 oz. Jennie-O All Natural Turkey Tenderloin
  • 1 Tbl. olive oil
  • ½ red onion, sliced
  • 6-8 mushrooms, sliced
  • 2 cups fresh spinach leaves
  • 1 garlic clove, minced
  • ⅓ cup white wine
  • 2 sprigs fresh lemony thyme, leaves only chopped
  • 2 sprigs fresh parsley, chopped
  • ½ tsp. rosemary, minced
  • ¼ tsp. red pepper flakes
  • ¼ cup queso fresco crumbling cheese or 3-4 wedges Laughing Cow cheese
  • pinch of Garam Masala
  • salt & pepper to taste
  • olive oil
  • 1 cup panko breadcrumbs
  1. Preheat oven to 350 degrees.
  2. In a large skillet, saute onions in olive oil until caramelized. Then add next eight ingredients (through red pepper flakes) and saute until liquid has evaporated. Add cheese, nutmeg, and salt & pepper and stir to combine.
  3. Cool stuffing before filling turkey tenderloins.
  4. Place turkey tenderloins, one at a time, between two sheets of plastic wrap. Pound gently to an even thickness of about a ½ inch. Place spoonful of stuffing at one end and roll tenderloins. Tie with butcher's twine in 3-4 places. Lightly brush tenderloins with egg wash or olive oil, then roll in panko breadcrumbs.
  5. In a large oven-proof skillet, brown tenderloins in olive oil, then transfer to oven. Bake for 30 - 35 minutes, until internal temp. reaches 165 degrees. Remove and allow to rest for 10 minutes before slicing. Don't forget to gently remove the butcher's twine before serving.
Recipe by Lemony Thyme at http://www.lemonythyme.com/spinach-florentine-stuffed-turkey-tenderloin/