Spinach-Pesto Turkey Tenderloins Recipe
Spinach-Pesto Turkey Tenderloins Recipe photo by Taste of Home
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Spinach-Pesto Turkey Tenderloins Recipe

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My husband and I love turkey tenderloin stuffed with spinach and goat cheese. This deliciously easy variation on a classic entree takes weeknight dinner to a new level. —Hayley Long, Oxford, Alabama
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings


  • 6 cups fresh baby spinach (about 6 ounces), coarsely chopped
  • 1 cup crumbled goat cheese
  • 2 garlic cloves, minced
  • 2 turkey breast tenderloins (8 ounces each)
  • 1/3 cup prepared pesto
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

2 slices cooked turkey: 306 calories, 19g fat (8g saturated fat), 87mg cholesterol, 458mg sodium, 5g carbohydrate (0 sugars, 3g fiber), 32g protein.


  1. Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted. Drain well.
  2. In a small bowl, combine spinach, cheese and garlic. Cut a pocket in each tenderloin by slicing horizontally to within 1/2 in. of opposite side. Fill with cheese mixture; secure with kitchen string if necessary.
  3. Place tenderloins on a greased 15x10x1-in. baking pan; brush with pesto. Bake 20 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165°. Cut each tenderloin into four slices. Yield: 4 servings.
Originally published as Spinach-Pesto Turkey Tenderloins in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p55

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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