About the turkey: Turkey breast tenderloin is sold next to the other turkey products in the meat department. It looks more like a pork tenderloin than a turkey breast. You need about 1 1/2 pounds for 4 people. If you find a bigger one, plan for leftovers. If you find a smaller one, get two.
Want to use pork tenderloin instead? Go for it! The instructions and cooking time stay the same.
About the bacon: This recipe calls for cooked bacon, so you can choose how you want to cook those strips. I prefer roasting them and here's how to do it: Arrange the bacon strips on a parchment-lined baking sheet and roast at 400 degrees for 12 to 15 minutes, until browned but still chewy (you don't want the bacon super crisp because it cooks more after it's stuffed into the turkey; plus, the fat in the bacon helps keep the lean meat moist during roasting).
Hasselback Turkey Tenderloin with Bacon, Cheddar and Ranch
Cooking spray
6 strips bacon, cooked until browned but still chewy
1 turkey tenderloin, about 1 1/2 pounds
1 tablespoon powdered ranch dip or dressing mix (trust me on this, it works)
Salt and ground black pepper
4-6 ounces thinly sliced sharp cheddar cheese
Green onions for serving, optional
Preheat the oven to 400 degrees. Coat a shallow roasting pan with cooking spray.
Using a sharp knife, make several cuts into the turkey, about 1 1/2-inches down into the flesh (I like to make the cuts on a slight diagonal, not straight up and down). Make the slices about 1 1/2 inches apart.
Cut the cooked bacon into smaller pieces and stuff the pieces into the turkey. Arrange the cheese slices next to the bacon. Sprinkle the turkey with the ranch mix (it's ok if some gets on the bacon and cheese). Season with salt and pepper.
Roast for 25 minutes, until the turkey is cooked through (165 with an instant-read thermometer).
Serve with chopped green onions sprinkled over top if desired.
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