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.
Servings 4
Calories 375kcal
Ingredients
- 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
Instructions
- 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.2 turkey tenderloins (They're usually sold in packages of two.), 6 ounces goat cheese, 4 cups kale, 1/2 teaspoon pepper
- Combine oil, paprika, salt in a small bowl and brush evenly over tenderloins. Cover and refrigerate for about 4 hours (optional) to marinate.2 tablespoons extra-virgin olive oil, 2 teaspoons paprika, 1/2 teaspoon salt
- 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.
Notes
- Can I substitute the goat cheese with another cheese? Yes, you can use other cheeses like feta, cream cheese, or mozzarella, depending on your taste preference.
- How do I know when the turkey is fully cooked? The internal temperature should reach 165°F (75°C) for safe consumption. A meat thermometer is the best tool for this.
- What’s the best way to store leftovers? Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave before serving.
Nutrition
Calories: 375kcal | Carbohydrates: 9.3g | Protein: 46.7g
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