TURKEY TENDERLOIN ROULADE RECIPES

Steps:

• In a large skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon zest, 1/4 teaspoon salt and nutmeg. , Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt. , Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs. , Place in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° until a thermometer reads 170°, 40-45 minutes. Let stand for 5 minutes before slicing.

Steps:

• Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil. Place a rack in the foil-lined pan. Make a lengthwise cut down the center of each turkey tenderloin, cutting almost to, but not through, the other side. Spread open. Using a meat mallet, flatten each tenderloin between two pieces of plastic wrap to about 1/4 inch thick. Sprinkle turkey portions with the 1/2 teaspoon salt and the 1/4 teaspoon pepper.
• For stuffing, in a medium bowl combine roasted yellow peppers, cheese, dried tomatoes, the snipped basil, the thyme, and garlic.
• Spread stuffing over turkey portions to within 1/2 inch of the edges. Starting from a long side, roll up each portion into a spiral. Tie at 2-inch intervals with 100-percent-cotton kitchen string. Brush rolls with oil and sprinkle with additional salt and pepper. Place rolls on the rack in the prepared baking pan.
• Roast, uncovered, 30 to 35 minutes or until turkey is no longer pink (170°F). Cover loosely with foil; let stand 10 minutes before slicing. Remove string. Cut rolls into 1-inch slices. Serve warm. If desired, serve on basil leaves.