Garlic Studded Porchetta Style Turkey Tenderloin With Rutabaga & Carrots

- 8 Servings
- 10 mins Prep Time
- 40 mins Total Time
Ingredients
- 2 packages 99% Fat Free Turkey Breast Tenderloins
- 6 garlic cloves, divided
- 1 tbsp. Fennel seed
- 1/2 tsp. red pepper flakes
- 2 tsp. kosher salt
- 2 cups rutabaga, chopped
- 2 cups carrots, chopped
- 1 tbsp. olive oil
- 3/4 tsp. kosher salt
- 1/4 tsp. fresh ground black pepper
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. |
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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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