STUFFED ITALIAN TURKEY ROULADE: POMEGRANATE QUINCE BALSAMIC VINEGAR & HERBS DE PROVENCE OLIVE OIL

INGREDIENTS:

1 turkey tenderloin (approx. 12 X 5 in.)

1 8oz pkg, cream cheese

1 jar roasted red peppers

1 pkg bacon cooked, crumbled

1 pkg. of our Parmesan Basil dried dipping herb pack

Spinach leaves fresh (to taste)

Herbs de Provence olive oil

Pomegranate Quince Balsamic Vinegar

salt & pepper

Smoked paprika


INSTRUCTIONS:

Unwrap your turkey tenderloin, filet it open, spread it out and get it nice and flat. You can use a meat tenderizer for more flattening & rolling to produce a great spiral cut.

Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on parmesan basil herb seasoning and lay the spinach leaves all over the top.

Roll the turkey up (like you would if you were making cinnamon rolls) and tie it shut with kitchen twine. Next, rub on a mixture of the olive oil, pomegranate quince, paprika, salt and pepper all over the turkey and place in an olive oiled baking dish or cookie sheet.

Bake at 350-degrees about 45-50- or until turkey is cooked through depending upon the size and density of the tenderloin. Once cooked, slice and serve!

**This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!!

Plate your dish with a chopped salad of choice tossed with the Pomegranate Quince and Herbs de Provence Olive Oil.