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Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Place a rack in the foil-lined pan; set aside. Make a lengthwise cut down the center of each turkey tenderloin, cutting almost to, but not through, the other side. Spread open. Place each tenderloin between two pieces of plastic wrap. Working from the center to the edges, pound turkey lightly with the flat side of a meat mallet until about 1/4 inch thick. Remove plastic wrap. Sprinkle the turkey portions with 1/2 teaspoon salt and 1/4 teaspoon pepper.
In a medium bowl, combine roasted peppers, cheese, sun-dried tomatoes, snipped basil, thyme and garlic.
Spread stuffing over the turkey portions to within 1/2 inch of the edges. Starting from a long side, roll up each portion into a spiral. Tie at 2-inch intervals with 100%-cotton kitchen string. Brush the rolls with oil and sprinkle with additional salt and pepper. Place the rolls on the rack in the prepared baking pan.
Roast, uncovered, for 30 to 35 minutes or until the turkey is no longer pink (170°F). Remove from oven. Cover loosely with foil; let stand for 10 minutes before slicing. Remove and discard string. Cut the rolls into 1-inch-thick slices. Serve warm. If desired, serve on basil leaves.