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Mozzarella Basil Stuffed Turkey Tenderloins with Smoky Tomatoe Viniagrette

Submitted by: Mary on 11/23/2003
1851 views
2.53 avg rating
197 votes
 
 
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Ingredients

4 Plum tomatoes
6 T Olive oil, divided
1 Chipotle pepper
2 Cloves garlic, minced
1/4 C Red wine vinegar
1 T Splenda

2 T Chopped fresh parsley
2 lbs Turkey tenderloins
4 ozs Mozzarella cheese, but into small pieces
4 Large fresh basil leaves
2 T Vegetable oil

Directions

Preheat broiler.



Brush tomatoes with 2 t of olive oil and season with salt and pepper. Broil until blackened on outside and soft.



Place the tomatoes, chipotle pepper, garlic and vinegar into blender and blend until smooth. With blender on slow speed slowly add the remaining 1/3 cup olive oil and blend until emulsified. Seasone with splenda and salt and pepper to taste. Place in a bowl and stir in parsley.



Cut each tenderloin lengthwise through one side almost to the other side to make a pocket. Insert mozzarella and basil. Press cut edges together and secure with toothpicks. Brush both sides with vegetable oil, season with salt and pepper to taste.



Place tenderloins on broiler rack. Broil until no longer pink in center, about 10 minutes per side.



Place tomatoe mixture on the bottom of a rimmed serving platter and arrange sliced tenderloins on plate.

Servings

4

Calories

7

Time to prepare

25 minutes

Difficulty

Easy
 

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