Turkey Tenderloin stuffed with onions mushrooms and kale

2 turkey tenderloins - 1 pound each
2 large onions - thinly sliced
12 button mushroom - thinly sliced
1 cup cooked kale - chopped
3 Tbsp Olive Oil
3 Tbsp Butter
salt, pepper, and garlic to taste

You could easily substitute your favorite veggies for any of the veggies listed here! Spinach is a great substitute for the kale.

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.