I love turkey, but sometimes I don’t want a whole turkey. This is a nice dinner for two.

Ingredients;

• 6 cups fresh baby spinach coarsely chopped.
• 1 cup crumbled goat cheese
• 2 minced garlic cloves
• 2 turkey tenderloins about 8 oz each
• 1/3 cup pesto
• 1/4 cup shredded Parmesan cheese

Pre-heat your oven to 350 degrees F. In a large sauce pan bring 1/2 in of water to a boil. Add the spinach, cover and boil for about 3-5 minutes or until wilted. Drain well.

In a small bowl combine the spinach cheese and garlic. Take each tenderloin and slice a pocket into it by cutting horizontally to within about 1/2 inch of the other side. Be careful not to cut to deep. Fill the opening with the cheese mixture, then tie with kitchen string.

Place the tenderloins onto a greased backing pan and brush with the pesto. Bake for about 20 minutes. Sprinkle with some Parmesan cheese. Bake for another 5-10 minutes or until the internal tempo reaches 165 degrees F. Cut each tenderloin into four slices and serve.