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Preheat oven to 425°F. Using a sharp knife, split each tenderloin almost in half horizontally, cutting to within 1/2 inch of the opposite side. Open each tenderloin like a book and place each between two pieces of plastic wrap so it lays almost flat. Using the flat side of a meat mallet, pound each tenderloin to 1/2 inch thick. Remove top pieces of plastic wrap.
Layer ham slices evenly on top of turkey pieces. In a small bowl, combine apricots, mustard, rosemary and honey. Spread evenly over ham. Starting with a short side, roll up each turkey piece into a spiral. Tie each spiral at 2-inch intervals with clean 100%-cotton kitchen string.
Brush egg white over turkey spirals. Sprinkle with pepper. Sprinkle panko in an even layer on a piece of wax paper. Roll each turkey spiral in the panko to coat. Place turkey spirals on a rack in a shallow roasting pan. Roast for 35 minutes or until turkey is no longer pink (170°F). Cut each spiral into six slices to serve.