Daily Archives: April 17, 2015

Paleo Prosciutto Wrapped Turkey Tenderloin with Fig, Cranberry, Pistachio, Cashew Cheese and Portobello Stuffing

Paleo Prosciutto Wrapped Turkey Tenderloin with Fig, Cranberry, Pistachio, Cashew Cheese and Portobello Stuffing:

*This recipe is sure to impress and is most importantly healthy, quick, and easy! Serve as a holiday dish or anytime of the year for company, or just to indulge yourself! Serves 5 easily!


-One 1.5 pound turkey tenderloin (Plainville Farms brand used here)

-Prosciutto slices (ask butcher to shave enough to wrap your entire turkey tenderloin)


-1/3 cup diced yellow onion

-3/4 cup diced Portobello mushrooms (sautéed in 1 to 2 Tbsp. Low Sodium Worcestershire sauce)

-5 organic fresh sage leaves chopped

-1/3 cup dried cranberries

-1/3 cup pistachios

-1/2 cup almond flour

-3 to 4 Tbsp. chopped or dried parsley

-1Tbsp. Rosemary

-4 Tbsp. USDA organic fig preserves

-1/2 cup melted cashew cheese (optional but highly recommended-see cashew cheese recipe post to make..if not up yet, it will be posted soon!!!)

-1 egg

-1/2 tsp sea salt (to add to stuffing) and 1 to 2 tsp to sprinkle on top of prepared and wrapped tenderloin)

-Black Pepper

-2 Tbsp organic extra virgin olive oil


  1. Preheat your oven to 450 degrees and line a baking sheet with aluminum foil. Spray with nonstick olive oil cooking spray.
  2. Sautee your onions with your sage one Tbsp. olive oil on medium heat for 1 to 2 minutes. Then add your Portobello mushrooms and your Worcestershire sauce and sauté for another 2 minutes stirring throughout. Dump onto a plate to cool.
  3. In a large mixing bowl add your almond flour, pistachios, cranberries, parsley, rosemary, and sea salt and mix well. Then add in your fig preserves, melted cashew cheese (melt in microwave about 45 seconds), sautéed onions and mushrooms and egg. Mix until thoroughly combined.
  4. Then place plastic wrap on a clean cutting board. Wrap loosely around your turkey tenderloin (to avoid making a mess when you hammer it down flat). Then pound your turkey tenderloin into a long oblong flat shape. Remove your plastic wrap and place your tenderloin on your baking sheet.
  5. Spoon your stuffing onto your turkey tenderloin spreading out evenly. Then roll your tenderloin and wrap the outside with your slices of prosciutto.
  6. Drizzle your rolled and wrapped tenderloin with a little olive oil, sea salt, pepper, and rosemary and place on the bottom rack of your pre-heated oven. Let bake for 20 minutes.
  7. Turn down heat to 350 degrees F and bake another 30 minutes until the top is golden and the meat thermometer reads at least 160 degrees F.
  8. Let cool for 10 minutes and slice.

*In this picture I have served it with my baked sweet potato maple bacon side and left-over all natural fig preserves. See recipe post on the website (if not there yet…will be soon!!!).