Turkey Tenderloin stuffed with Kale and Goat Cheese
The blend of nutritious kale, creamy goat cheese and turkey go so well together that every bite is a delightful experience.
- 2 turkey tenderloins (They're usually sold in packages of two.) about 1 1/2 pounds
- 6 ounces goat cheese
- 4 cups kale roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon pepper
- 2 teaspoons paprika
- 1/2 teaspoon salt
Rinse turkey tenderloins and pat dry. Cut each tenderloin lengthwise, but not all the way through. Combine kale, cheese, and black pepper in a bowl. Divide mixture in half and spoon into each tenderloin and tie with butcher’s string. Place in a baking dish.
Combine oil, paprika, salt in a small bowl and brush evenly over tenderloins. Cover and refrigerate for about 4 hours to marinate.
When you are ready to cook, preheat oven to 375℉. Roast for 30 - 40 minutes. Let the turkey rest for 10 minutes. Then snip your butcher's string and slice each tenderloin crosswise. Serve drizzled with au jus drippings.
- We enjoyed Plainville Farms humanely raised turkey in this recipe.
- When you butterfly each tenderloin by slicing lengthwise, be sure to not cut all the way through just so you can open them like the wings of a butterfly.
- Cotton string will shrink in the oven, so don’t tie it so tight that it cuts deep into the meat.
- The cheese I used is a Chèvre from the Vermont Creamery. This is an absolutely wonderful cheese. They proudly state that their goats’ milk comes from high quality, sustainable, and environmentally sound farms.
Calories: 375kcal | Carbohydrates: 9.3g