Turkey Tenderloin Roulade

Turkey tenderloins are an extremely versatile cut. In addition to this roulade idea, you could marinate and grill/roast them whole, or you could use them as you would chicken by cutting and flattening them into cutlets. However, they do lend themselves beautifully to being butterflied, then stuffed and rolled and baked, hence this roulade recipe!

There are endless possibilities here, so have fun with this and alter this to suit your taste, or the season. I would imagine a stuffing flavored with apples, sage, corn bread crumbs and dried fruit being really lovely in the fall; a filling of artichokes or asparagus and cheese with a nice light lemony sauce for spring; maybe prosciutto and sage for a turkey saltimboca; or even a ricotta and spinach filling topped with marinara??

Turkey Tenderloin Roulade

1 Tablespoon olive oil

1 Tablespoon butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 package baby bella mushrooms, cleaned and finely chopped

1 small bunch kale, cleaned, stemmed and finely chopped

Sea salt/freshly ground black pepper/pimenton

Zest of 1 organic lemon

¼ cup freshly grated Parmigiano

2 turkey tenderloins

1 egg, slightly beaten with a splash of milk and 1 teaspoon of Dijon mustard

Panko bread crumbs

Preheat oven to 375 degrees.

Lightly oil a shallow baking pan/sheet that will be large enough to hold the turkey roulades. I use tinfoil as well, for easier cleanup.

Over medium heat in a large sauté pan, heat the oil and butter until melted. Sauté onion, garlic and mushrooms for a few minutes, until beginning to soften. Add in kale, remove from heat and cover to allow kale to wilt. Season to taste with salt, pepper and pimenton. Add in lemon zest and cheese, set aside.

Make a lengthwise slit down the center of both tenderloins, to within ½ inch of bottom. If you can, remove the white tendon that runs lengthwise. Open tenderloin so that it lies flat. Cover with plastic wrap, and flatten the tenderloin to an even ¼ inch thickness. Remove plastic and season generously with salt, pepper and pimenton.

Begin spreading the filling over the tenderloin in a ½ inch thick layer – too much will make it difficult to roll - leaving a ½ inch border on all sides, so that the filling will stay in place. Begin rolling the tenderloin, starting with a short side; tie with kitchen string to hold it together.

Place egg mixture and bread crumbs in separate shallow bowls. Dip roulade into egg, then roll in crumbs. Place into prepared baking dish. Bake uncovered, for 40 – 45 minutes, or until a thermometer registers 170 degrees. I turn the tenderloins over once during baking, to ensure a nice even golden crust. Let rest for 5 minutes before slicing carefully – remembering to remove the string before serving.

Makes 8 servings.