Juicy Bacon-Wrapped Stuffed Turkey Tenderloin
Servings: 4 portions
Calories: 696kcal
Lean turkey tenderloin butterflied, stuffed with savory sautéed mushrooms and melted cheddar, and tightly rolled in a crisp smoked bacon wrap. An easy, foolproof dinner that stays exceptionally juicy.
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Equipment
- 1 Frying Pan large non-stick skillet
- 1 meat tenderiser or rolling pin
- 1 Roasting pan approx. 34 × 24 cm / 13 × 9 inches
- 1 Plastic cling film
- 1 Aluminum Foil
- 1 Instant-read digital meat thermometer
Ingredients
For the Mushroom Filling
- 400 g mushrooms white, cleaned and finely diced
- 1 piece onion medium size, yellow, finely minced
- 3 tablespoon sunflower oil or olive oil
- 1.5 teaspoon sea salt fine, divided: ½ teaspoon for onion, 1 teaspoon for mushrooms
- ½ teaspoon ground pepper freshly ground
- 1 teaspoon marjoram dried
For the Turkey Roll
- 650 g turkey tenderloin trimmed of silverskin
- 300 g smoked bacon slices
- 50 g cheddar cheese mature, freshly grated
- ½ teaspoon sea salt fine
- ½ teaspoon black pepper freshly ground
For Roasting
- 1 tablespoon sunflower oil for greasing the pan
- 200 ml water cold, or low-sodium chicken stock
- ¼ teaspoon black pepper freshly ground, for dusting the top
Instructions
1. Prepare and Sauté the Filling
- Heat 3 tablespoons of oil in a skillet over medium heat. Add the minced onion and ½ teaspoon of sea salt; sauté for about 2 minutes until softened and translucent.
- Add the diced mushrooms, 1 teaspoon of sea salt, ½ teaspoon of black pepper, and 1 teaspoon of dried marjoram.
- Sauté for 3 to 5 minutes, stirring occasionally, until all liquid released by the mushrooms has completely evaporated from the pan. Remove from heat and let cool to room temperature.
2. Butterfly and Pound the Turkey
- Place the trimmed turkey tenderloin flat on a cutting board. Slice horizontally through the center of the long edge, stopping about ½ inch (1 cm) before cutting through the other side, then open the meat like a book.
- Cover the opened meat with a sheet of plastic cling film. Gently pound with the flat side of a meat mallet from the center outward until it reaches an even ½-inch (1 cm) thickness.
3. Assemble and Roll
- Spread a clean, large sheet of plastic wrap across your work surface. Lay the smoked bacon slices side-by-side on the film, overlapping each strip by about ¼ inch (0.5 cm).
- Place the pounded turkey tenderloin directly over the bacon. Season the meat evenly with ½ teaspoon of sea salt and ½ teaspoon of black pepper.
- Spread the cooled mushroom mixture evenly over the turkey, leaving a 1-inch (2.5 cm) clear border along all edges. Scatter the grated cheddar cheese across the mushrooms.
- Using the plastic wrap as a guide, roll the turkey and bacon forward into a tight, neat cylinder. Peel back the plastic wrap as you roll so it does not get caught inside the meat.
4. Roast (Two-Stage Method)
- Preheat your oven to 220°C / 428°F (Gas Mark 7). Lightly grease your roasting pan with 1 tablespoon of sunflower oil.
- Carefully transfer the roll into the pan, seam-side down. Season the top with ¼ teaspoon of black pepper.
- Pour 200 ml of cold water or chicken stock around the base of the roll. Cover the pan tightly with aluminum foil and bake for 1 hour.
- Remove and discard the aluminum foil. Return the uncovered tray to the oven for an additional 20 to 25 minutes, until the bacon is crisp and deep copper-brown, and a digital thermometer inserted into the center registers 165°F (74°C).
5. Rest and Carve
- Transfer the roll immediately to a clean cutting board so the bacon underneath does not sit in pan juices.
- Let the meat rest for 10 minutes to redistribute juices and allow the cheese to set. Slice into thick rounds with a sharp serrated or carving knife and serve warm.
Notes
- Moisture Control: Cooking the mushrooms until all liquid has evaporated from the pan is critical. Excess mushroom water will steam the inside of the roll, preventing the cheese from adhering and making the filling runny.
- Target Temperature: Turkey tenderloin is lean and dries out quickly if overcooked. Pull the roll out as soon as the center reaches 165°F (74°C).
- No Twine Needed: Placing the roll seam-side down directly in the pan seals the seam as the turkey proteins coagulate and bake.
- Extra Crispy Bacon: If your oven heats unevenly and the bacon isn't as crisp as desired after 20 minutes uncovered, switch on the top broiler/grill element for the final 2 minutes. Watch closely to prevent burning.
- Make Ahead: Assemble and wrap the unbaked roll tightly in plastic cling film and refrigerate up to 24 hours in advance. Bring to room temperature for 20 to 30 minutes before roasting.
Nutrition
Serving: 1grams | Calories: 696kcal | Carbohydrates: 8g | Protein: 54g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 1859mg | Potassium: 525mg | Fiber: 2g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 1mg
