Turkey Tenderloins Stuffed with Spinach
- 4 8oz turkey breast tenderloins
- 4 cups chopped fresh spinach leaves
- 6oz semisoft goat cheese (chevre) or feta cheese,crumbled(about 3/4 cup)
- 1/2 tsp black pepper
- 2 Tbsp olive oil
- 2 tsp paprika
- 1 tsp salt
- 1/4 tsp cayenne pepper
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.
In small bowl combine oil, paprika, salt, and cayenne; brush evenly over tenderloins. Wrap tenderlins individually in plastic wrap. Refrigerate for 4 to 24 hours.
Preheat oven to 375F. Unwrap turkey and place in a shallow roasting pan. Roast about 40 minutes or until turkey reaches 170F. Remove and discard strings; slice