Stuffed Turkey Tenderloin


Main Dish
Stuffed Turkey Tenderloin

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    For Thanksgiving, Christmas, or your favorite holiday, you can't go wrong with an apple and spinach stuffed turkey tenderloin wrapped in bacon.

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    Servings and Ingredients

    Serves 4
    2 tbsp. Gustare Vita olive oil, divided
    ¼ c. shallots, finely chopped
    2 clove(s) garlic, minced
    ½ Granny Smith apple, peeled, cored, and chopped
    1 (6-oz.) pkg. Hy-Vee spinach, stems removed
    1 tbsp. fresh thyme, finely chopped, plus sprigs for garnish
    ½ tsp. lemon zest
    2 oz. chevre goat cheese, softened
    1 (1-lbs.) turkey breast tenderloin
    5 slice(s) Hy-Vee thick-cut sweet-smoked bacon
    ⅓ c. Hy-Vee apple jelly
    1 tsp. Hy-Vee apple cider vinegar
    ½ tsp. Hy-Vee stoneground Dijon mustard
    Red apple, cored and sliced, for garnish

    Things To Grab

    • Rimmed baking pan
    • Aluminum foil
    • Hy-Vee nonstick cooking spray
    • Large skillet
    • Cutting board
    • Plastic wrap
    • Ruler
    • Meat mallet
    • Wooden toothpicks
    • Microwave-safe bowl
    • Silicone pastry brush


    1. Preheat oven to 375 degrees. Line rimmed baking pan with foil. Place wire rack in pan; spray with nonstick spray. For filling, heat 1 tablespoon oil in a skillet over medium heat. Add shallot and garlic; cook 1 to 2 minutes or until softened. Add apple; cook 3 to 4 minutes or until softened. Add remaining 1 tablespoon oil and spinach in batches; cook and stir until wilted. Remove from heat. Stir in chopped thyme and lemon zest; cool slightly. Stir in goat cheese. Set aside. 

    2. Place turkey on cutting board; pat dry. Cut breast horizontally from one side to within 1/2-inch of opposite side. Open meat so it lies flat. Cover with plastic wrap. Use flat side of a meat mallet to pound turkey into 5/8-inch-thick rectangle. Spread filling on turkey within 1-inch of edges. Starting at a long edge, roll turkey into a log. Wrap bacon around log and place on rack in pan. Secure bacon with wooden toothpicks, if desired. 

    3. Microwave apple jelly on HIGH for 30 seconds. Stir in vinegar and mustard. Set aside half of mixture. 

    4. Roast turkey, uncovered, for 15 minutes; brush with half of the glaze. Roast for 40 to 50 minutes more or until internal temperature reaches 165 degrees. Transfer to cutting board; loosely cover with foil and let rest for 10 minutes. Brush with reserved apple glaze. Cut turkey roll into slices and transfer to platter. Garnish with apple slices and thyme sprigs, if desired. 

    Nutrition facts


    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 65mg
    • Sodium: 310mg
    • Total Carbohydrates: 24g
    • Protein: 35g

    Daily Values

    Iron 15%
    Calcium 8%
    Vitamin D 0%
    Potassium 2%