Lean turkey tenderloins stuffed with a tasty spinach mixture.
2 cups chopped fresh spinach leaves
1 pound turkey breast tenderloins
3 ounces semi soft goat cheese (chevre) or feta cheese, crumbled
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Rinse turkey; pat dry. Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side; set aside.
In a bowl combine the spinach, cheese, and black pepper. Spoon spinach mixture into pockets. Tie 100 percent cotton kitchen string around each tenderloin in 3-4 places to hold in stuffing.
In small bowl combine oil, paprika, salt, and ground red pepper; brush evenly over tenderloins.
Grill on the lightly greased rack of an uncovered grill directly over medium heat for 16-20 minutes or until turkey is tender and no longer pink in center of the thickest part; turn once.
Remove and discard strings; slice tenderloins crosswise.
WildKirsten
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reviews & comments
January 29, 2012
I really liked this recipe. The spinach/cheese filling was simple yet very tasty. I cut actual pockets in each tenderloin instead of slicing them lengthwise. I find the filling is easier to contain that way. I simply closed each pocket with a couple of skewers. I find that using kitchen twine tends to let the filling ooze out too much. If the weather isn't cooperating for grilling you can cook this in the oven (425F for about the same amount of time should be sufficient).