Ingredients

• 2 tablespoons snipped fresh parsley
• 2 tablespoons snipped fresh thyme
• 2 tablespoons snipped fresh oregano or sage, or 2 teaspoons snipped fresh rosemary
• 5 cloves garlic, minced
• ¼ teaspoon black pepper
• 2 teaspoons olive oil
• 2 turkey breast tenderloins (12- to 14-ounces each)
• 4 slices turkey bacon
• Nonstick cooking spray
• ¾ cup water

Directions

1. Preheat oven to 400°F. In a small bowl combine parsley, thyme, oregano, garlic and pepper. Stir in olive oil. Using a sharp knife, cut a long pocket in the side of each turkey tenderloin by cutting horizontally into the tenderloin to, but not through, the opposite side. Spoon herb mixture evenly into the pockets. Wrap bacon evenly around stuffed tenderloins.
2. Coat an unheated large oven-going nonstick skillet with cooking spray. Heat skillet over medium heat. Add wrapped tenderloins. Cook for 6 to 8 minutes or until browned, turning to brown all sides evenly. Remove from the heat. Carefully pour in the water.
3. Roast, uncovered, in the oven for 15 to 20 minutes or until tenderloins are no longer pink (170°F). Slice tenderloins crosswise and divide into six equal size servings. Drizzle with some of the pan juices.
4. Serve with Parmesan Mashed Potatoes, Easy Roasted Zucchini and Fruit Sparklers (see associated recipes).