Post by Loupy on Oct 24, 2017 0:12:30 GMT -7
SPINACH FETA STUFFED GRILLED TURKEY TENDERLOIN
From: Jessica @ www.a-kitchen-addiction.com/spinach-feta-stuffed-grilled-turkey-tenderloin/
Switch up your grilling routine with this Spinach Feta Stuffed Grilled Turkey Tenderloin! Loaded with flavor and easy to prepare, you’ll want to add it to your menu soon!
Serves: 4
INGREDIENTS
2 (.75 lb) turkey tenderloins
1 Cup packed chopped fresh spinach
½ Cup feta crumbles
½ Cup chopped roasted red peppers
2 garlic cloves, minced
¼ - ½ tsp red pepper flakes, optional
1 tsp olive oil
1 tsp dried parsley
½ tsp salt
½ tsp ground black pepper
Instructions:
Butterfly each turkey tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side and place on a parchment paper lined cutting board.
Top with another piece of parchment paper and flatten to about ⅓" - ½" thickness.
(You don't have to use parchment paper, but it helps keep the mess down.)
Don't pound the meat too hard as the meat will tear.
In a medium bowl, combine chopped spinach, feta crumbles, chopped roasted red peppers, minced garlic, and red pepper flakes.
Spoon the filling on the tops of the flattened turkey tenderloins.
Roll up each tenderloin, starting at the long edge.
Tie each tenderloin with a few pieces of kitchen twine a couple of inches apart.
Rub each tenderloin with olive oil.
Sprinkle with parsley, salt, and pepper.
Lightly coat grill grate with non-stick cooking oil.
Heat to medium-high heat.
Place turkey tenderloins on grill and turn 3 times to sear all sides.
Continue grilling until internal temperature reaches 165 degrees F, about 15-20 minutes.
Remove from heat and allow to rest for 5-10 minutes.
Remove and discard kitchen twine. Cut into pieces and serve.
Immediately refrigerate any leftovers.
Grilling tips
Reduce sticking by lightly coating your unheated grill with non-stick vegetable cooking oil.
Turkey will brown quickly, so keep and eye on it and make sure that the meat has reached a correct internal temperature. Always cook turkey tenderloins, cutlets, breast, bone-in, burgers and sausages to the internal temperature of 165°F and drumsticks and thighs to the internal temperature of 175°F according to a food thermometer.
Use tongs and spatulas! Piercing the turkey meat causes flavorful juices to escape.
Apply sauces or glazes containing sugar during the last 10-15 minutes to avoid burning.
From: Jessica @ www.a-kitchen-addiction.com/spinach-feta-stuffed-grilled-turkey-tenderloin/
Switch up your grilling routine with this Spinach Feta Stuffed Grilled Turkey Tenderloin! Loaded with flavor and easy to prepare, you’ll want to add it to your menu soon!
Serves: 4
INGREDIENTS
2 (.75 lb) turkey tenderloins
1 Cup packed chopped fresh spinach
½ Cup feta crumbles
½ Cup chopped roasted red peppers
2 garlic cloves, minced
¼ - ½ tsp red pepper flakes, optional
1 tsp olive oil
1 tsp dried parsley
½ tsp salt
½ tsp ground black pepper
Instructions:
Butterfly each turkey tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side and place on a parchment paper lined cutting board.
Top with another piece of parchment paper and flatten to about ⅓" - ½" thickness.
(You don't have to use parchment paper, but it helps keep the mess down.)
Don't pound the meat too hard as the meat will tear.
In a medium bowl, combine chopped spinach, feta crumbles, chopped roasted red peppers, minced garlic, and red pepper flakes.
Spoon the filling on the tops of the flattened turkey tenderloins.
Roll up each tenderloin, starting at the long edge.
Tie each tenderloin with a few pieces of kitchen twine a couple of inches apart.
Rub each tenderloin with olive oil.
Sprinkle with parsley, salt, and pepper.
Lightly coat grill grate with non-stick cooking oil.
Heat to medium-high heat.
Place turkey tenderloins on grill and turn 3 times to sear all sides.
Continue grilling until internal temperature reaches 165 degrees F, about 15-20 minutes.
Remove from heat and allow to rest for 5-10 minutes.
Remove and discard kitchen twine. Cut into pieces and serve.
Immediately refrigerate any leftovers.
Grilling tips
Reduce sticking by lightly coating your unheated grill with non-stick vegetable cooking oil.
Turkey will brown quickly, so keep and eye on it and make sure that the meat has reached a correct internal temperature. Always cook turkey tenderloins, cutlets, breast, bone-in, burgers and sausages to the internal temperature of 165°F and drumsticks and thighs to the internal temperature of 175°F according to a food thermometer.
Use tongs and spatulas! Piercing the turkey meat causes flavorful juices to escape.
Apply sauces or glazes containing sugar during the last 10-15 minutes to avoid burning.
