MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Turkey Tenderloin
Categories: Poultry, Vegetables, Mushrooms, Herbs, Fruits
Yield: 2 Servings

3/4 c Thin sweet onion wedges
3 ts Olive oil
1 c Thin sliced fresh mushrooms
1/2 c Chopped, cored, red skinned
- pear
1 ts Snipped fresh thyme
+=OR=+
1/4 ts Dried thyme; crushed
10 oz Turkey breast tenderloin
1/8 ts (ea) salt & black pepper

In a large nonstick oven-going skillet, cook onion,
covered, in 2 teaspoons of the oil over medium heat for
10 minutes, stirring occasionally. Uncover and add
mushrooms. Cook for 5 minutes. Add chopped pear and
thyme. Cook for 3 to 5 minutes or until pear is just
tender, stirring occasionally. Remove from heat and set
aside.

Meanwhile, Set oven @ 400+|F/205+|C.

Using a sharp knife, cut a large pocket in the side of
the turkey tenderloin by cutting horizontally into the
tenderloin to, but not through, the opposite side. Spoon
onion mixture into the pocket. Secure opening with wooden
toothpicks. Sprinkle top of tenderloin with salt and
pepper.

Carefully wipe out the skillet. Add remaining 1 teaspoon
oil to the skillet; heat over medium heat. Add stuffed
tenderloin, top side down, to hot skillet. Cook for 5
minutes or until browned. Turn tenderloin.

Roast, uncovered, in the oven about 20 minutes or until
no longer pink. Cover with foil and let stand for 5
minutes. Slice to serve.

Makes: 2 servings

Better Homes & Gardens | February 2017

MM Format by Dave Drum - 22 February 2017

Uncle Dirty Dave's Archives

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