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22
Aug
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I swear, it’s still summer |
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.
Here’s a picture of the baby zucchini. I didn’t get a chance to photograph what I made with it, but I couldn’t resist sharing this picture. How cute are these?! I sliced up the larger ones, and sauteed them all with some fresh tomatoes, leeks, and cannellini beans. And served it along with some grilled slices of basil and goat cheese polenta.
Smoked Cheddar and Apple Stuffed Turkey Tenderloin
Printable Recipe
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.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 355.9
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
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
bctoboston — August 24, 2009 @ 10:28 pm
This looks awesome and between my garden and cheese collection at this moment I have everything but the tenderloin to make it! Yummy!
Susan from Food Blogga — August 25, 2009 @ 7:20 pm
This recipe proves that you can have fabulous, easy meals any time. I just love it.
Proud Italian Cook — August 26, 2009 @ 4:53 am
Colorful, tasty and healthy, a great combination. You have great looking food on your blog!
Joelen — September 1, 2009 @ 5:01 pm
Love love love the combo! Beautiful plating too and those baby squash look adorable!
Leica — September 2, 2009 @ 6:43 am
Your food looks lovely. Such creativity!
JennDZ - The Leftover Queen — September 3, 2009 @ 1:30 am
Cara! Are you a Vermonter???? We are moving back this spring!!!! So excited about the markets there! YAY!
thegreatpantryraid — September 9, 2009 @ 4:04 pm
You are killing me with those roasted vegetables – they look soooo good! And the flavors in the turkey tenderloin sound divine.
Bellini Valli — September 10, 2009 @ 4:33 pm
What a haul from your farmers market Cara. With all of the wonderful produce available right now I can see why it would be easy to get carried away!!