Fresh spinach and tangy goat cheese make a delicious filling for these turkey tenderloins. When sliced, the rosy-red, spicy crust on the meat balances the melt-in-your-mouth spinach filling.

Ingredients

16	oz. turkey breast tenderloins
2	cups chopped fresh spinach leaves
3	oz. goat cheese semisoft(chevre) or feta cheese,crumbled(about 3/4 cup)
1/2	teaspoon black pepper
1	tablespoon olive oil
1	teaspoon paprika
1/2	teaspoon salt
1/8	teaspoon ground red pepper

Directions

1. Rinse turkey; pat dry. Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side; set aside. In a bowl combine the spinach, cheese, and black pepper. Spoon spinach mixture into pockets. Tie 100 percent cotton kitchen string around each tenderloin in 3 or 4 places to hold in stuffing.
   
   
2. In small bowl combine oil, paprika, salt, and ground red pepper; brush evenly over tenderloins.
   
   
3. Grill (or bake in a preheated oven 350F)on the lightly greased rack of an uncovered grill directly over medium heat for 16 to 20 minutes or until turkey is tender and no longer pink in center of the thickest part; turn once. Remove and discard strings; slice tenderloins crosswise. Makes 4 servings.
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in vitamin A

Bad points High in cholesterol High in sodium