Turkey Tenderloin Fiorentino



6 oz Roma tomatoes, seeded & julienned

2 oz red bell pepper, seeded & julienned

2 oz red onion, roasted & julienned

1/2 oz garlic, roasted & mashed

1 oz basil, chiffonade

1 tsp anchovy paste

1 oz green olives, sliced

3/4 c TURKEY STOCK, slightly thickened

1/8 c olive oil

1/8 tsp black pepper


1/8 c white onion, minced

2 Cloves garlic, minced


5 oz fresh spinach, blanched and well drained

4 oz part- skim Ricotta cheese

1/8 tsp freshly ground black pepper

1/2 tsp freshly grated nutmeg

4 oz heavy cream

3 oz Gorgonzola cheese

2 Leaves fresh sage

1/2 oz unsalted butter

12 oz cooked black pepper fettuccine

As needed basil leaves, chiffonade and fried

As needed freshly grated Parmesan cheese


Vacanza Sauce

Combine tomatoes, red bell pepper, onion, garlic, basil, anchovy paste, olives, stock, oil and black pepper.

Divide Vacanza sauce into 2 equal portions. Reserve for service.

Gorgonzola Sauce

In saucepan, mix heavy cream, cheese and sage to a thick, smooth consistency. Whip in butter just prior to service.

Turkey Prep

Marinate turkey tenderloins in ½ of the Vacanza sauce for 1 hour. Remove turkey from marinade, draining well. Discard the marinade.

Butterfly turkey and pound to an even thickness of 1/8-inch. Reserve.

Brown bacon. Add onion and garlic and sauté until translucent. Transfer to a mixing bowl. Mix in spinach, Ricotta, black pepper and nutmeg.

Spread spinach mixture on flattened turkey tenderloin and roll up roulade style.

Pan sear tenderloins and finish in a preheated 375 degree F oven for approximately 6 minutes. Cook until the internal temperature reaches 170 degrees F.

Remove from oven and reserve for service.


Heat reserved Vacanza Sauce. Toss with cooked fettuccine. Divide onto 4 heated dinner plates.

Slice tenderloins and shingle 3 slices atop each pasta nest. Drizzle with Gorgonzola sauce.

Garnish with fried basil leaves and freshly grated Parmesan cheese.

Nutrition Facts

Total Calories 770

Calories from Fat 300

Total Fat 33 g

% Daily Total Fat 51

Saturated Fat 17 g

% Daily Saturated Fat 85

Cholesterol 195 g

% Daily Cholesterol 65

Sodium 990 mg

% Daily Sodium 41

Total Carbohydrates 54 g

% Daily Total Carbohydrates 18

Dietary Fiber 5 g

% Daily Dietary Fiber 20

Sugars 4 g

Protein 62 g

% Daily Protein 90

% Daily Vitamin C 45

% Daily Calcium 35

% Daily Iron 30