Even though I’m eating a grilled turkey tenderloin stuffed with caramelized onions and apples, sage and smoked cheddar, and grilled carrots that rival my wedding bouquet in their vibrancy of color. Don’t believe me? This meal was thrown together with more farmers market goodies that we brought back from Burlington, VT on a mid-August weekend.
I was like a kid in a candy store – except my eyes were popping over swirly white and purple globe eggplant, jewel-toned carrots, and baby zucchini in all shades of green and yellow no bigger than my index finger. Until now, my ogling of zucchini has been reserved for those baseball bat varieties that immediately make you think, “zucchini bread!” but given my propensity towards baby, bite-sized things, my reaction to the miniature squash was no surprise.
In fact, we took home so much produce that I had to bring in some extra eaters, or else it would go to waste, and that would just be a shame. So I invited my parents over on a random Wednesday night for dinner. Grilled eggplant and golden cherry tomatoes with fresh goat cheese and basil, grilled colorful carrots and leeks with thyme, and the stuffed turkey tenderloin I already mentioned. It was the perfect way to stretch our love of Burlington through the week… and to ease into the fall food mood. Because I’m pretty sure it won’t be much longer until those baseball bat zucchini are gone from the farmers markets, replaced with their lovely orange winter cousins.
Smoked Cheddar and Apple Stuffed Turkey Tenderloin
2 turkey tenderloins, about 1.5 lbs total
1 tbsp olive oil
2 cups sliced onion (200 gm)
1 large Granny Smith apple, diced (200 gms)
2oz smoked cheddar cheese, grated
salt, pepper, nutmeg
fresh sage leaves
Heat olive oil on a skillet over medium heat. Add onions and saute for about 10 minutes, lowering heat if necessary so they don’t brown too quickly. Add the diced apple and cook for about 10-15 minutes more, until vegetables are softened and beginning to caramelize. Season with salt, pepper, and a pinch of nutmeg.
Preheat grill over medium-low heat. Carefully butterfly one turkey tenderloin, lay between two sheets of plastic wrap, and use a mallet to pound it out to an even thickness. Place some fresh sage leaves on the turkey, then top with half of the apple-onion mixture and half the cheese. Roll up tightly and secure with kitchen twine. Repeat with remaining tenderloin. Spray the stuffed tenderloins with olive oil cooking spray on all sides and season with salt and pepper.
Grill, covered, for about 25-30 minutes, turning once, until juices run clear.
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 12.0 g
Cholesterol: 127.7 mg
Sodium: 172.4 mg
Total Carbs: 12.1 g
Dietary Fiber: 2.3 g
Protein: 46.2 g