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My own Turkey Tenderloin stuffed with goat cheese, spinach and mushroom medley
Date product posted
Fri January 19, 2007
I purchased a package of turkey tenderloins that were on sale and had the hardest time finding a reciped for them. I came up with this...very low carb and easy.
2 turkey breast tenderloins
2 tbsp butter or olive oil (or combination)
1/4 c. diced onions
1 cup fresh mushrooms, sliced
1 c. frozen spinach (thawed) or 2 cups fresh
1 c. Chevre (goat cheese)
1 tsp. Oregano
1 tsp. Basil
Salt and Pepper to taste
How To Prepare:
Heat oven to 375 degrees.
Slice tenderloin breasts in half lengthwise, leaving 1/2" of meat intact (you are just making the tenderloin thinner, not cutting it all the way in half). Place tenderloin between two sheets of plastic wrap and pound until about 1/4" to 1/2" thick and even thickness. Repeat for 2nd tenderloin.
Divide chevre cheese and spread over the tenderloin.
Use a heavy cast iron skillet that is oven safe. Heat skillet on medium-high heat. Melt butter or heat up olive oil. Saute diced onions until soft.
Add mushrooms and cook until tender, add spinach. Stir together and divide mixture between the two tenderloins, spreading a layer on each tenderloin over the chevre.
Roll up each tenderloin and tie with string if necc. Place the tenderloin back into the hot pan and cook for about 3 minutes on each side.
Place pan in oven to finish cooking, about 15-20 minutes depending on how thick the tenderloin is. Test with meat thermometer if necc. (170 degrees).
Number of Servings:
3 to 4
Carbs per serving - include all nutritional information if known: