Southwest Stuffed Turkey Tenderloins with Lime Black Beans.
This post is sponsored by Shady Brook Farms Turkey!
If you haven’t ever tried stuffed turkey tenderloins, today is your lucky day!
Dinner just got a whole lot more exciting. Cue all the exclamation points!
I have a newfound love – stuffed turkey tenderloin!
So, it’s crazy to me that I’ve never thought to stuff a turkey tenderloin. In coming up with some healthier recipes for the new year, this topped the list. Super flavorful, something different than we normally eat and over-the-top delicious.
I’m so excited to be partnering with Shady Brook Farms again today, this time using their McCormick Grill Mates Marinated Tenderloins in the Southwest-Style Chipotle flavor. It’s like my dream flavor come true!
I love that Shady Brook Farms offers the tenderloins – and that they have them in delicious flavors like Southwest-Style Chipotle and Montreal-Seasoned turkey. There are so many options when it comes to stuffing them, and I wanted to make sure that I kept the Southwest flavor front and center.
Since I didn’t have to season the tenderloin (thank you very much Shady Brook Farms, so easy!), I made a filling to go inside. Simple onions and peppers, combined with spinach (because #health, and you can’t even taste it! It’s like getting a bonus green in.) and sautéed until soft, then wrapped up with sharp cheddar cheese.
Tons of flavor here that you can’t beat.
While this looks like a super complicated meal, it’s totally doable, even on a weeknight. Shady Brook Farms takes the guesswork out of the flavoring, so all you have to do is fill the tenderloin, wrap it up and wait for dinner.
During that roasting time, I like to throw together some lime salted black beans as a nice side. You could also do rice or even a greens salad. But the beans, with a few tomatoes thrown in for good measure, continue to tie the Southwest-Style Chipotle flavor together. It’s such a hit!
Stuffed Turkey Tenderloins
- 2 Shady Brook Farms Southwest-Style Chipotle McCormick Grill Mates Marinated Turkey Tenderloins
- 1 tablespoon olive oil
- ½ sweet onion, thinly sliced
- ½ bell pepper, thinly sliced
- 2 garlic cloves, minced
- 4 cups baby spinach
- ⅔ cup freshly grated sharp cheddar cheese
- 2 14 ounce cans black beans, drained and rinsed
- 1 cup grape tomatoes, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon lime zest
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Preheat the oven to 400 degrees F.
Heat a skillet over medium heat and add the olive oil. Add in the onions, peppers and garlic with a pinch of salt and pepper. Cook, stirring often, until the onions soften, about 5 minutes. Stir in the spinach until it wilts. Turn off the heat and let the mixture cool slightly.
Carefully slice the turkey tenderloins lengthwise. I like to slice it twice to open it up, so I have a lot of space to work with. I start at the bottom of the tenderloin (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the turkey. You want to have a flat surface to work on. Once the tenderloins are sliced open, I take a meat tenderizer and pound them out to make them one even layer.
Add half of the onion/pepper mixture to the top of each tenderloin leaving an inch or so around the edges so you can roll it up. Sprinkle each with half of the cheddar cheese.
Tightly roll up the tenderloin and tie it together with kitchen twine if needed.
Place the tenderloins on the baking sheet and roast for 20 to 25 minutes, or until the inside is cooked and reads about 160 degrees F. Let the turkey rest for 10 minutes before slicing.
Serve with the lime black bean salad.
Combine all ingredients together in a bowl and stir. This stays great in the fridge for 1 to 2 days!
These flavors are unreeeeal.