Garlic Studded Porchetta Style Turkey Tenderloin With Rutabaga & Carrots
- 8 Servings
- 10 mins Prep Time
- 40 mins Total Time
- 2 packages 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 from fat|
|% Daily Value*|
|Total fat 3.5 g||4 %|
|Saturated fat 0 g||0 %|
|Trans fat 0 g|
|Cholesterol 95 mg||32 %|
|Sodium 530 mg||23 %|
|Total Carbohydrates 7 g||3 %|
|Dietary Fiber 2 g||7 %|
|Sugars 3 g|
|Protein 39 g|
Vitamin D 0%
|*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.|
Step 1Preheat oven to 400°F. Place a large baking sheet in the oven while it is preheating.
Step 2Thinly slice 4 garlic cloves.
Step 3In a spice grinder, puree the other 2 garlic cloves, fennel seed, red pepper flakes and salt.
Step 4Pat tenderloins dry with paper towels.
Step 5Make small slits all over the turkey tenderloins and stuff garlic slices inside.
Step 6Rub spice mixture over the tenderloins.
Step 7In a large bowl, mix together rutabaga, carrots, oil, salt and pepper.
Step 8Take hot baking sheet out of oven and pour vegetables into a single layer on the baking sheet. Place turkey tenderloins on top.
Step 9Cook until the meat reaches an internal temperature of 165°F using a meat thermometer and vegetables are tender.
Step 10Place turkey onto a cutting board and let rest for 10 minutes before slicing.