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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.
Course Dinner
Cuisine American
Keyword baked turkey tenderloin recipe, goat cheese, kale, turkey tenderloin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 375kcal
Author Barbara Bianchi


  • 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