Turkey Roulade with Cranberries and Chipotle

recipe
You can prepare the cranberry filling a day or two ahead and refrigerate.

Yield:

8 servings (serving size: 1/2 sliced filled tenderloin)

Recipe from

Cooking Light

Nutritional Information

Calories 152
Caloriesfromfat 18 %
Fat 3 g
Satfat 0.5 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 20.5 g
Carbohydrate 9.9 g
Fiber 1 g
Cholesterol 56 mg
Iron 1.3 mg
Sodium 357 mg
Calcium 18 mg

Ingredients

Filling:
2 teaspoons olive oil
2 1/2 cups finely chopped onion (about 1 large)
2/3 cup chopped dried cranberries
1/2 cup white wine
1 tablespoon chopped fresh oregano
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce
1 garlic clove, minced
Turkey:
1 teaspoon salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile powder
4 (8-ounce) turkey tenderloins
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Oregano sprigs (optional)

Preparation

To prepare filling, heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Add cranberries and next 4 ingredients (through garlic) to pan; cook 10 minutes or until liquid evaporates.

Preheat oven to 375°.

To prepare turkey, combine 1/2 teaspoon salt, cumin, and chile powder in a small bowl. Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over tenderloins; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle tenderloins evenly with spice mixture. Spread 1/3 cup filling over each tenderloin. Roll up tenderloins jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine. Sprinkle remaining 1/2 teaspoon salt and pepper over tenderloins.

Heat 2 teaspoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add tenderloins to pan; cook 3 minutes, turning to brown on all sides. Transfer pan to oven. Bake at 375° for 25 minutes or until a thermometer registers 165°. Remove from oven; let stand 10 minutes. Remove twine from tenderloins; slice crosswise into 3/4-inch-thick slices. Garnish with oregano sprigs, if desired.

Jeanne Kelley,

Cooking Light

November 2007
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