Better Homes & Gardens
Stuffed Turkey Tenderloin
Rolling turkey tenderloin around an thyme-infused mushroom and pear filling results in a healthy and delicious main dish that's perfect for entertaining.
Total cook time
- ¾ cup thin sweet onion wedges,
- 3 teaspoons olive oil,
- 1 cup thinly sliced fresh mushrooms,
- ½ cup chopped red skinned pear,
- 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed,
- 1 turkey breast tenderloin,
- ⅛ teaspoon salt,
- ⅛ teaspoon ground black pepper,
In a large nonstick oven-going skillet, cook onion, covered, in 2 teaspoons of the oil over medium heat for 10 minutes, stirring occasionally. Uncover and add mushrooms. Cook for 5 minutes. Add chopped pear and thyme. Cook for 3 to 5 minutes or until pear is just tender, stirring occasionally. Remove from heat and set aside.
Meanwhile, preheat oven to 400°F. Using a sharp knife, cut a large pocket in the side of the turkey tenderloin by cutting horizontally into the tenderloin to, but not through, the opposite side. Spoon onion mixture into the pocket. Secure opening with wooden toothpicks. Sprinkle top of tenderloin with salt and pepper.
Carefully wipe out the skillet. Add remaining 1 teaspoon oil to the skillet; heat over medium heat. Add stuffed tenderloin, top side down, to hot skillet. Cook for 5 minutes or until browned. Turn tenderloin.
Roast, uncovered, in the oven about 20 minutes or until no longer pink (170°F). Cover with foil and let stand for 5 minutes. Slice to serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.