Turkey Tenderloins With Pesto And Provolone Recipes

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SAGE PESTO CRUSTED TURKEY TENDERLOIN



Sage Pesto Crusted Turkey Tenderloin image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Cooking spray
2 cups loosely packed fresh sage leaves
1/2 cup pine nuts, lightly toasted in a dry skillet for 3 minutes
1/3 cup olive oil, plus extra if needed
4 garlic cloves, peeled
3 tablespoons grated Parmesan
2 turkey tenderloins, about 1 pound each
8 small red potatoes, halved
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a shallow roasting pan with cooking spray.
  • In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth.
  • Season turkey all over with salt and black pepper and transfer to prepared pan. Spread pesto all over top of turkey. Arrange potatoes around turkey in pan, spray with cooking spray and season with salt and freshly ground black pepper.
  • Roast for 30 minutes, until potatoes are golden brown and turkey reaches 160 degrees F. Let turkey rest for 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with all of potatoes. Reserve remaining turkey for salad, if desired

PESTO TURKEY BURGERS



Pesto Turkey Burgers image

This is an awesome turkey burger with garlic, pesto, feta cheese, and seasoned salt. Even my husband liked it and he typically will only eat traditional burgers!

Provided by ELADOUSA

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 ¼ pounds lean ground turkey
2 tablespoons basil pesto
1 teaspoon minced garlic
½ cup crumbled feta cheese
1 ½ teaspoons seasoned salt
½ cup bread crumbs
½ teaspoon seasoned salt

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
  • Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.

Nutrition Facts : Calories 353.6 calories, Carbohydrate 11.7 g, Cholesterol 124 mg, Fat 19 g, Fiber 0.9 g, Protein 34.1 g, SaturatedFat 6.7 g, Sodium 906.7 mg, Sugar 1.6 g

TURKEY TENDERLOINS WITH PESTO AND PROVOLONE



Turkey Tenderloins With Pesto and Provolone image

Make and share this Turkey Tenderloins With Pesto and Provolone recipe from Food.com.

Provided by Tuck Burnette

Categories     Poultry

Time 50m

Yield 4 tenderloins, 6 serving(s)

Number Of Ingredients 5

4 turkey breast tenderloins (about 2.25 pounds)
salt and pepper
1/2 cup basil pesto
3 ounces thinly sliced deli provolone cheese, cut into 1/2-inch wide strips
fresh basil leaf

Steps:

  • Trim the turkey as needed, cut lengthwise, through each one, stopping short of the other side, and open like a book.
  • Season lightly with salt and pepper. Rub each with 1 tablespoon pesto. Divide cheese pieces evenly.
  • Shut tenders, close with toothpicks.
  • Season outside lightly. Spread evenly with remaining pesto.
  • Place on a sheet, or on a large rack (like a cookie rack, set over a jelly sheet), and bake in the middle or upper-middle level of a preheated 375 degree oven till done, approximately 20 minutes. Rest two or three minutes before slicing, and serving at once.

Nutrition Facts : Calories 63.8, Fat 4, SaturatedFat 2.5, Cholesterol 9.8, Sodium 128.9, Carbohydrate 3.2, Fiber 2.3, Sugar 0.2, Protein 5

SPINACH-PESTO TURKEY TENDERLOINS



Spinach-Pesto Turkey Tenderloins image

My husband and I love turkey tenderloin stuffed with spinach and goat cheese. This deliciously easy variation on a classic entree takes weeknight dinner to a new level. -Hayley Long, Oxford, Alabama

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6

6 cups fresh baby spinach (about 6 ounces), coarsely chopped
1 cup crumbled goat cheese
2 garlic cloves, minced
2 turkey breast tenderloins (8 ounces each)
1/3 cup prepared pesto
1/4 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large saucepan, bring 1/2 in. water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted. Drain well., In a small bowl, combine spinach, cheese and garlic. Cut a pocket in each tenderloin by slicing horizontally to within 1/2 in. of opposite side. Fill with cheese mixture; secure with kitchen string if necessary., Place tenderloins on a greased 15x10x1-in. baking pan; brush with pesto. Bake 20 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165°. Cut each tenderloin into 4 slices.

Nutrition Facts : Calories 306 calories, Fat 19g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 458mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein.

TURKEY TENDERLOIN WITH ROASTED VEGETABLES AND GRAVY



Turkey Tenderloin with Roasted Vegetables and Gravy image

Turkey tenderloin with roasted vegetables and gravy is an easy sheet pan meal that makes a perfect mini Thanksgiving dinner. Turkey tenderloin is lightly seasoned and oven roasted with potatoes, carrots, and green beans, then topped with a homemade gravy.

Provided by Heather

Categories     Main Course

Time 45m

Number Of Ingredients 17

1 pound new potatoes (quartered)
3 large carrots (sliced into thick coins)
2 tablespoons olive oil (divided)
1 1/4 teaspoons salt (divided)
1/2 teaspoon black pepper (divided)
1/2 teaspoon dried thyme
1 1/2 pounds turkey tenderloin
1 teaspoon poultry seasoning
12 ounces fresh green beans (ends trimmed)
1 clove garlic (minced)
2 tablespoons butter
1/2 small onion (minced)
1 clove garlic (minced)
2 tablespoons all purpose flour
1 cup chicken broth
1/4 teaspoon poultry seasoning
1/4 teaspoon salt (to taste)

Steps:

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
  • Add cubed potatoes and carrots to a bowl along with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme. Toss to coat. Pour onto one third of your prepared baking sheet and spread into an even layer.
  • Season turkey tenderloin on all sides with poultry seasoning and 1/2 teaspoon of salt. Place onto prepared baking sheet with potatoes, leaving space to add green beans in a later step.
  • In a bowl, add green beans, 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/4 teaspoon of pepper, and minced garlic. Toss to coat and set aside (do not add to sheet pan yet).
  • Bake turkey, potatoes, and carrots for 20 minutes. Remove sheet pan from oven and add green beans. Return to oven and bake for an additional 15 minutes, or until turkey tenderloin is cooked through to 165 degrees Fahrenheit (I recommend using a meat thermometer for best accuracy).
  • Remove from oven. Allow turkey to rest for 5 minutes before slicing and serving.
  • In a pan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. Add garlic and cook an additional 30 seconds.
  • Add flour and stir to coat onions and garlic. Cook for one minute.
  • Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 3-4 minutes or until desired thickness is achieved, while whisking continuously.
  • Remove pan from heat. Season with salt to taste.

Nutrition Facts : Calories 455 kcal, Carbohydrate 36 g, Protein 45 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 91 mg, Sodium 1301 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving

TURKEY TENDERLOINS WITH PESTO AND PROVOLONE CHEESE



Turkey Tenderloins with Pesto and Provolone Cheese image

Provided by Brad Avooske

Categories     Cheese     turkey     Bake     Low Carb     Kid-Friendly     Quick & Easy     Spring     Bon Appétit     California     Small Plates

Yield Serves 6

Number Of Ingredients 4

4 turkey tenderloins (about 2 1/4 pounds)
8 tablespoons purchased pesto
3 ounces thinly sliced provolone cheese, cut into 1/2-inch-wide strips
Fresh basil sprigs (optional)

Steps:

  • Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet.
  • Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes. Slice tenderloins crosswise into 3/4-inch-thick rounds; arrange on serving platter. Whisk any juices and browned bits on baking sheet to blend; spoon over turkey. Garnish with basil sprigs, if desired, and serve.

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