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Tuesday, March 27, 2012

Herb Crusted Stuffed Turkey Tenderloin

Herb Crusted Stuffed Turkey Tenderloin

If you're as tired of packaged and marinated Turkey Tenderloin as I am, this is a great alternative.
It is tasty and easy to prepare, and when done it is as juicy as brined turkey.  Enhanced by the stuffing combo of flavors of Pancetta, Portabella and Baby Swiss Cheese make it a flavorful choice.


1 Turkey Tenderloin
1/2 # Pancetta
Baby Swiss Cheese (to taste)
4 Medium Portabella Mushrooms
2 Green Onions
Handful of fresh Italian Parsley
Juice of one Lemon
2-3 T Marsala Wine
1 T dry Rosemary
1 T dry Thyme
1/2 t ground sage
1/2 t poultry seasoning
Sea Salt
Garlic Parsley
Olive Oil


Preheat oven to 350 degrees.

In a Food Processor: Green Onion, Italian Parsley, Rosemary, Thyme, Garlic Parsley, and Juice of a Lemon, chop to a blend and add Marsala Wine.

In a medium skillet, heat olive oil
Chop Pancetta and Portabella and add to oil when hot
Mix until browned, then put into a bowl and set aside

Cut the Turkey Tenderloin 2/3 through
Pour and Rub Herb blend over top, side and bottom of Turkey Tenderloin
Place inner Tenderloin into skillet with drippings from Pancetta and Mushroom and sear on both sides to golden brown, remove.

Place seared Tenderloin on a sheet of aluminum foil
Line Tenderloin with Baby Swiss slices cut in half
Stuff Tenderloin with Pancetta/Portabella mix
Wrap Tenderloim closed, like a deli sandwich, in the aluminum foil
Bake for 45 minutes in medium baking pan or dish (Tenderloin should read 165 degrees when done)

Plate and serve with your favorite vegetable and potatoes:  Mangia Mang'

It's Just Me Val, Ciao'!

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