Grilled, bacon-wrapped turkey tenderloins served with sautéed mushrooms and onions and a sprinkling of Parmesan cheese.

Turkey Tenderloin with Mushroom Sauce

Toothpicks

1 package Honeysuckle White® Turkey Breast Tenderloins
2 tablespoons butter or olive oil
1 yellow onion, thinly sliced
1 cup thinly sliced fresh mushrooms
2 strips of Honeysuckle White® Hardwood Smoked Turkey Bacon
Freshly grated Parmesan cheese

1. Soak toothpicks in water until needed.
2. Preheat charcoal or gas grill.
3. Wrap each tenderloin with a strip of bacon; secure with toothpicks.
4. Grill turkey for 5 minutes on each side.
5. Cover and grill for 10 more minutes or until no longer pink and internal temperature reaches 170°F (80°C).
6. Meanwhile, heat butter or oil in a large nonstick skillet over medium heat. Cook onion and mushroom until softened, about 10 minutes.
7. Serve turkey topped with the mushroom and onion mixture and sprinkle with Parmesan cheese.

Makes 4 servings.

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.