Pesto Provolone Turkey Mignon

Servings
2

Ingredients

2 c fresh basil leaves, loosely packed

1/3 c pine nuts

2 Cloves garlic, peeled

1/2 c Parmesan cheese, freshly grated

1/2 c extra-virgin olive oil

To Taste salt and freshly ground black pepper

2 5-1/2 oz TURKEY MIGNONS or TENDERLOINS

2 Strips TURKEY BACON

2 3/4 -oz Slices Provolone cheese

1/2 lb linguine, cooked, drained and held for service

Directions

Pesto Sauce

In a food processor, process basil leaves, pine nuts, garlic and Parmesan to a rough paste.

With the machine running, slowly pour in olive oil through the feed tube. Add extra oil if paste seems too dry. Season with salt and pepper.

Turkey

Wrap each turkey mignon with a bacon strip. Grill over medium direct heat until the internal temperature reaches 170 degrees F.

Top each turkey with 1-ounce pesto sauce. Place cheese on top and broil just until the cheese melts.

Service

Toss linguine with additional pesto sauce and serve as an accompaniment.

Nutrition Facts

Total Calories 1350

Calories from Fat 810

Total Fat 90 g

% Daily Total Fat 138

Saturated Fat 17 g

% Daily Saturated Fat 85

Cholesterol 150 g

% Daily Cholesterol 50

Sodium 1090 mg

% Daily Sodium 45

Total Carbohydrates 68 g

% Daily Total Carbohydrates 23

Dietary Fiber 6 g

% Daily Dietary Fiber 24

Sugars 3 g

Protein 69 g

% Daily Protein 50

% Daily Vitamin C 15

% Daily Calcium 45

% Daily Iron 45