Garlic Studded Porchetta Style Turkey Tenderloin With Rutabaga & Carrots

Ingredients

Serving Size	About 4 oz. cooked turkey
Amount Per Serving
Calories	210
Calories from fat
% Daily Value*
Total fat 3.5 g	4 %
Saturated fat 0 g	0 %
Trans fat 0 g
Cholesterol 95 mg	32 %
Sodium 530 mg	23 %
Total Carbohydrates 7 g	3 %
Dietary Fiber 2 g	7 %
Sugars 3 g
Protein 39 g
Vitamin D 0% Calcium 6% Iron 10% Potassium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

Step 1

Preheat oven to 400°F. Place a large baking sheet in the oven while it is preheating.
Step 2

Thinly slice 4 garlic cloves.
Step 3

In a spice grinder, puree the other 2 garlic cloves, fennel seed, red pepper flakes and salt.
Step 4

Pat tenderloins dry with paper towels.
Step 5

Make small slits all over the turkey tenderloins and stuff garlic slices inside.
Step 6

Rub spice mixture over the tenderloins.
Step 7

In a large bowl, mix together rutabaga, carrots, oil, salt and pepper.
Step 8

Take hot baking sheet out of oven and pour vegetables into a single layer on the baking sheet. Place turkey tenderloins on top.
Step 9

Cook until the meat reaches an internal temperature of 165¬∞F using a meat thermometer and vegetables are tender.
Step 10

Place turkey onto a cutting board and let rest for 10 minutes before slicing.

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