Turkey Tenderloin stuffed with onions mushrooms and kale
- Number of Servings: 1
Ingredients
2 turkey tenderloins - 1 pound each2 large onions - thinly sliced12 button mushroom - thinly sliced1 cup cooked kale - chopped3 Tbsp Olive Oil3 Tbsp Buttersalt, pepper, and garlic to taste
In a large skillet, melt 2 Tbsp of butter and 2 Tbsp Olive Oil over medium heat. Add onions and saute 20 minutes until onions carmelize to a golden color. Add mushroom and kale and cook for another 10 minutes until mushrooms are tender. Cool mixture in the fridge.
Pound each tenderloin between two sheets of plastic wrap to a 1/4 inch thickness. Fill each tenderloin with cooled stuffing mixture and lay each tenderloin seam side down in a greased glass baking dish. Rub outside of each tenderloin with remaining butter and olive oil.
Bake in a preheated 375 degree oven for 35-45 minutes or until an internal temperature of 160 degrees is reached.
Serving Size: makes (6) 8 ounce servings
Number of Servings: 1
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Pound each tenderloin between two sheets of plastic wrap to a 1/4 inch thickness. Fill each tenderloin with cooled stuffing mixture and lay each tenderloin seam side down in a greased glass baking dish. Rub outside of each tenderloin with remaining butter and olive oil.
Bake in a preheated 375 degree oven for 35-45 minutes or until an internal temperature of 160 degrees is reached.
Serving Size: makes (6) 8 ounce servings
Number of Servings: 1
Recipe submitted by SparkPeople user CLYNNTHOMAS.
Nutritional Info Amount Per Serving
- Calories: 1,253.2
- Total Fat: 80.3 g
- Cholesterol: 230.6 mg
- Sodium: 734.1 mg
- Total Carbs: 62.2 g
- Dietary Fiber: 18.4 g
- Protein: 87.2 g
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