SPINACH-PESTO TURKEY TENDERLOINS

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Spinach-Pesto Turkey Tenderloins image

My husband and I love turkey tenderloin stuffed with spinach and goat cheese. This deliciously easy variation on a classic entree takes weeknight dinner to a new level. -Hayley Long, Oxford, Alabama

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

6 cups fresh baby spinach (about 6 ounces), coarsely chopped
1 cup crumbled goat cheese
2 garlic cloves, minced
2 turkey breast tenderloins (8 ounces each)
1/3 cup prepared pesto
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, bring 1/2 in. water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted. Drain well., In a small bowl, combine spinach, cheese and garlic. Cut a pocket in each tenderloin by slicing horizontally to within 1/2 in. of opposite side. Fill with cheese mixture; secure with kitchen string if necessary., Place tenderloins on a greased 15x10x1-in. baking pan; brush with pesto. Bake 20 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165°. Cut each tenderloin into 4 slices.

Nutrition Facts : Calories 306 calories, Fat 19g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 458mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein.

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