• 1 1/2  cups 
    thin sweet onion wedges
  • 2   tablespoons 
    olive oil
  • 2   cups 
    thinly sliced fresh mushrooms
  • 1   cup 
    chopped cored red skinned pear
  • 2   teaspoons 
    snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 2  10  ounces 
    turkey breast tenderloins
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground black pepper
In a very large nonstick oven-going skillet, cook onion, covered, in 1 tablespoon of the oil over medium heat for 10 minutes, stirring occasionally. Uncover and add mushrooms. Cook for 5 minutes. Add chopped pear and thyme. Cook for 3 to 5 minutes or until pear is just tender, stirring occasionally. Remove from heat and set aside.
Meanwhile, preheat oven to 400 degrees F. Using a sharp knife, cut a large pocket in the side of the turkey tenderloins by cutting horizontally into the tenderloins to, but not through, the opposite sides. Spoon onion mixture evenly into the pockets. Secure opening with wooden toothpicks. Sprinkle top of tenderloins with salt and pepper.
Carefully wipe out the skillet. Add remaining 1 tablespoon oil to the skillet; heat over medium heat. Add stuffed tenderloins, top sides down, to hot skillet. Cook for 5 minutes or until browned. Turn tenderloins.
Roast, uncovered, in the oven about 20 minutes or until no longer pink (170 degrees F). Cover with foil and let stand for 5 minutes. Slice to serve. Makes 4 servings
Nutrition information
Per Serving: cal. (kcal) 276, Fat, total (g) 8, chol. (mg) 88, sat. fat (g) 1, carb. (g) 14, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 7, pro. (g) 37, sodium (mg) 203, Potassium (mg) 605, Vegetables () 1, Fruit () 0.5, Lean Meat () 5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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