Garlic Studded Porchetta Style Turkey Tenderloin with Rutabaga & Carrots
- 8 Servings
- 10 MINS Prep Time
- 40 MINS Total Time
Ingredients
- 2 packages Shady Brook Farms® Turkey Breast Tenderloins
- 6 garlic cloves, divided
- 1 tablespoon Fennel seed
- 1/2 teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 2 cups rutabaga, chopped
- 2 cups carrots, chopped
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
| Serving Size | About 4 oz. cooked turkey |
|---|---|
| Amount Per Serving | |
| Calories | 210 |
| Calories from Fat | |
| % Daily Value* | |
| Total Fat 3.5g | 4% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 95mg | 32% |
| Sodium 530mg | 23% |
| Total Carbohydrates 7g | 3% |
| Dietary Fiber 2g | 7% |
| Sugars 3g | |
| Protein 39g | |
|
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.
