Stuffed Turkey Tenderloins with Cherries and Pancetta
Butterfly turkey by cutting each tenderloin in half horizontally, cutting almost to the opposite side. Spread open. Sprinkle both sides with salt and pepper.
For stuffing, in a small saucepan bring broth to boiling. Stir in couscous, dried cherries, and shallot. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork. Stir in pistachios and snipped sage. Spread in a shallow baking pan to cool quickly.
Spread filling over turkey; fold turkey over filling to enclose. Top with pancetta and sage leaves. Tie at 2-inch intervals with 100% cotton kitchen string, tucking leaves under string as necessary.
Wrap each tenderloin in plastic wrap. Place in a freezer bag or container; seal and freeze for up to 1 month.
To serve, thaw in the refrigerator overnight. Preheat oven to 375 degrees F. Unwrap tenderloins and place on a greased baking sheet. Bake for 40 to 45 minutes or until turkey is done (165 degrees F). Remove from oven. Cover loosely with foil and let stand for 5 to 10 minutes. Remove string; slice turkey.