Spinach-Pesto Turkey Tenderloins

• 6 cups fresh baby spinach (about 6 ounces), coarsely chopped
• 1 cup crumbled goat cheese
• 2 garlic cloves, minced
• 2 turkey breast tenderloins (8 ounces each)
• 1/3 cup prepared pesto
• 1/4 cup shredded Parmesan cheese

1. Preheat oven to 350u0b0. In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted. Drain well.
2. In a small bowl, combine spinach, cheese and garlic. Cut a pocket in each tenderloin by slicing horizontally to within 1/2 in. of opposite side. Fill with cheese mixture; secure with kitchen string if necessary.
3. Place tenderloins on a greased 15x10x1-in. baking pan; brush with pesto. Bake 20 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165u0b0. Cut each tenderloin into four slices.

fresh baby spinach, goat cheese, garlic, turkey breast tenderloins, pesto, parmesan cheese

Taken from www.tasteofhome.com/recipes/spinach-pesto-turkey-tenderloins/ (may not work)