Boost the flavor of this turkey tenderloin by adding a (naturally) salty dash of prosciutto and mouthwatering Fontina cheese. Despite the delicious flavor (thanks to a crispy crust on the grill and a cheesy center), the dish is still high in protein and low in carbs. Trust us: Your guests will go absolutely crazy for this bad boy. Nutrition (per serving) Calories: 332, Protein: 41 grams, Fat: 19 grams, Carbs: 0.7 grams Recipe and photo courtesy of The National Turkey Federation.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 15 min.
Cook time 25 min.
Ingredients
1 (12-14 oz) turkey tenderloin 6 oz fontina cheese Fresh pepper to taste Salt to taste 4-5 slices prosciutto
How to make it
Lightly oil unlit grill. Preheat grill to medium-high. Make a slit along one long side of the tenderloin. Open tenderloin and season with salt and pepper. Stuff with fontina cheese, spreading evenly throughout tenderloin. Close tenderloin and wrap with prosciutto. Secure prosciutto and close slit with metal skewers, or oil-soaked bamboo skewers. Place tenderloin on medium-high grill and rotate until golden brown and tenderloin reaches internal temperature of 165°F (approximately 20-25 minutes). Remove from heat. Cover loosely with foil and let rest for 5 minutes. Remove skewers. Slice tenderloin into 1-inch pieces.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Boost the flavor of this turkey tenderloin by adding a (naturally) salty dash of prosciutto and mouthwatering Fontina cheese.
Despite the delicious flavor (thanks to a crispy crust on the grill and a cheesy center), the dish is still high in protein and low in carbs. Trust us: Your guests will go absolutely crazy for this bad boy.
Nutrition (per serving)
Calories: 332, Protein: 41 grams, Fat: 19 grams, Carbs: 0.7 grams
Recipe and photo courtesy of The National Turkey Federation.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 15 min.
Cook time 25 min.
Ingredients
1 (12-14 oz) turkey tenderloin 6 oz fontina cheese Fresh pepper to taste Salt to taste 4-5 slices prosciutto
How to make it
Lightly oil unlit grill. Preheat grill to medium-high. Make a slit along one long side of the tenderloin. Open tenderloin and season with salt and pepper. Stuff with fontina cheese, spreading evenly throughout tenderloin. Close tenderloin and wrap with prosciutto. Secure prosciutto and close slit with metal skewers, or oil-soaked bamboo skewers. Place tenderloin on medium-high grill and rotate until golden brown and tenderloin reaches internal temperature of 165°F (approximately 20-25 minutes). Remove from heat. Cover loosely with foil and let rest for 5 minutes. Remove skewers. Slice tenderloin into 1-inch pieces.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 4 servings
Prep time 15 min.
Cook time 25 min.
Ingredients
1 (12-14 oz) turkey tenderloin 6 oz fontina cheese Fresh pepper to taste Salt to taste 4-5 slices prosciutto
How to make it
Lightly oil unlit grill. Preheat grill to medium-high. Make a slit along one long side of the tenderloin. Open tenderloin and season with salt and pepper. Stuff with fontina cheese, spreading evenly throughout tenderloin. Close tenderloin and wrap with prosciutto. Secure prosciutto and close slit with metal skewers, or oil-soaked bamboo skewers. Place tenderloin on medium-high grill and rotate until golden brown and tenderloin reaches internal temperature of 165°F (approximately 20-25 minutes). Remove from heat. Cover loosely with foil and let rest for 5 minutes. Remove skewers. Slice tenderloin into 1-inch pieces.
Makes 4 servings
Prep time 15 min.
Cook time 25 min.
Prep time 15 min.
Cook time 25 min.
Prep time
15 min.
Cook time
25 min.
Ingredients
- 1 (12-14 oz) turkey tenderloin
- 6 oz fontina cheese
- Fresh pepper to taste
- Salt to taste
- 4-5 slices prosciutto
How to make it
Lightly oil unlit grill. Preheat grill to medium-high. Make a slit along one long side of the tenderloin. Open tenderloin and season with salt and pepper. Stuff with fontina cheese, spreading evenly throughout tenderloin. Close tenderloin and wrap with prosciutto. Secure prosciutto and close slit with metal skewers, or oil-soaked bamboo skewers. Place tenderloin on medium-high grill and rotate until golden brown and tenderloin reaches internal temperature of 165°F (approximately 20-25 minutes). Remove from heat. Cover loosely with foil and let rest for 5 minutes. Remove skewers. Slice tenderloin into 1-inch pieces.
Lightly oil unlit grill.
Preheat grill to medium-high.
Make a slit along one long side of the tenderloin.
Open tenderloin and season with salt and pepper.
Stuff with fontina cheese, spreading evenly throughout tenderloin.
Close tenderloin and wrap with prosciutto.
Secure prosciutto and close slit with metal skewers, or oil-soaked bamboo skewers.
Place tenderloin on medium-high grill and rotate until golden brown and tenderloin reaches internal temperature of 165°F (approximately 20-25 minutes). Remove from heat.
Cover loosely with foil and let rest for 5 minutes.
Remove skewers.
Slice tenderloin into 1-inch pieces.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
