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Fig-Stuffed Turkey Tenderloin (serves 4) |
1 pound turkey tenderloin (about 2 whole ones)
12 dried Black Mission figs, finely chopped 1 cup sweet red pepper, chopped 3 tablespoons Dijon mustard 1 teaspoon dried thyme 1 teaspoon onion powder 1 tablespoon honey 1 teaspoon olive oil 2 cloves garlic black pepper 1 teaspoon dried rosemary sprig of fresh rosemary (optional) |
Rinse the turkey and pat dry. Butterfly the turkey to lay flat when open.
In a medium bowl mix the remaining ingredients. Add the turkey and mix to coat well. Remove the turkey and lay flat. Fill with the fig mixture. Roll tight and place seam-side down on a sprayed baking pan. Cover and bake in a 400° oven for 40 minutes or until turkey is no longer pink inside. Remove the cover, baste with the juices and bake an additional 5 minutes. Let cool then slice each tenderloin into 8 pieces. Garnish with a rosemary sprig or a few extra rosemary leaves. |