I woke up today, recognizing I was feeling really good in my pj’s and realizing my fridge had a mixed bag of unused (although thoughtfully selected) ingredients. It’s been one of those weeks….the kind that kicks you in the butt and says snap out of it. Still in my pajamas as I write this post, I am preparing Spinach & Mushroom Stuffed Turkey Tenderloin. Never left the house ergo never entered a grocery store = Winning!! And yes, I’ve snapped out of it.
Jennie-O All Natural Turkey Tenderloins are a fool proof platform for any dinner. They are so versatile and receptive…kind of like that puppy you had as a kid that let you dress him in doll clothes and push him around in a baby carriage. Yes, that’s how versatile this turkey tenderloin is. Tonight we will stuff him with caramelized red onion, mushrooms, white wine, fresh herbs, garlic, spinach, and a little queso fresco cheese. Oh and a pinch of Garam Masala at the end for that taste that makes you go hmmm…
Prepare the tenderloins by placing them between two pieces of plastic wrap, then gently pound them to an even thickness of about a 1/2 inch. Once the filling has been made, allow it to cool before stuffing the tenderloin. Place a generous spoonful at one end of the tenderloin and roll. Then using butcher’s twine tie the tenderloin in 3-4 places. Lightly brush the tenderloin with either an egg wash or a little olive oil, then coat in panko breadcrumbs.
Preheat oven to 350 degrees. Brown tenderloins in a large oven proof skillet over medium heat, then transfer to oven to finish cooking, about 30 minutes or until internal temp. reaches 165 degrees. As always, allow to stand 10 minutes before slicing. This will allow the meat to rest, locking in the juices, and the stuffing to set…which makes for a prettier plating. The turkey will be juicy and tender. This is a wonderful make ahead dish too and is delicious served cold or at room temperature. Enjoy!
- 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
- Preheat oven to 350 degrees.
- 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.
- Cool stuffing before filling turkey tenderloins.
- 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.
- 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.
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