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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 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.
  • 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.

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