Turkey Tenderloin Filled with Cream Cheese Fine Herbs



6 oz cream cheese, softened

2 oz goat cheese

2 tbsp chopped chives

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried basil

2 tsp minced garlic

2 Large egg yolks

1 oz sweet red onions, diced and sauteed

2 oz panko bread crumbs, fine ground




Mix cheeses, herbs, egg yolk, onions, bread crumbs and seasonings. Cover and chill.

Butterfly the tenderloin. Remove all silver skin. Gently pound flat and to an even thickness. Season with salt and pepper.

Place the bacon strips on plastic wrap, top with turkey tenderloin. Spread the cheese filling on the turkey, to within 1-inch of the edges.

Tightly roll into a pinwheel, wrap tightly and place in freezer for about 15 minutes.

Remove plastic wrap. Place on a rack in a roasting pan and roast in a preheated 325 degree F oven for about 35-40 minutes or until the internal temperature reaches 170 degrees F.

Allow to rest for 5-10 minutes before slicing. Cut into 8 portions.

Nutrition Facts

Total Calories 250

Calories from Fat 140

Total Fat 15 g

% Daily Total Fat 23

Saturated Fat 8 g

% Daily Saturated Fat 40

Cholesterol 135 g

% Daily Cholesterol 45

Sodium 380 mg

% Daily Sodium 16

Total Carbohydrates 7 g

% Daily Total Carbohydrates 2

Dietary Fiber 1 g

% Daily Dietary Fiber 4

Sugars 0 g

Protein 21 g

% Daily Protein 10

% Daily Vitamin C 2

% Daily Calcium 6

% Daily Iron 10