By: Cheryl Mochau
1 & 1/4 pounds turkey tenderloin, trimmed
12 fresh or dried Mission figs
1 cup chopped red bell pepper
3 tablespoons Dijon mustard
1/4 teaspoon dried thyme leaves
1 teaspoon onion powder
1 tablespoon honey or agave nectar
1 teaspoon canola oil
1/4 teaspoon dried rosemary leaves
Preheat the oven to 375°.
Lightly coat a baking dish with vegetable cooking spray, set aside.
Rinse and drip dry the turkey.
Without cutting all the way through the tenderloin, carve out the visible white tendon and discard it.
Mix all the other ingredients in the baking pan.
Place the turkey in the mixture, coat well and stuff the tendon gap.
Lay the tenderloin gap-side down, cover loosely, bake for 35-40 minutes, or no longer pink inside.
A meat thermometer should register at 180° in the thickest part of the meat.
When done, remove from the oven, let it rest at least 10 minutes before cutting into slices.
Serve hot with the pan drippings.