© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 tsp olive oil
1 Jar (6 oz) marinated artichoke hearts, drained, halved; juice reserved
1 to 2 tbsp balsamic vinegar
1/4 tsp dried oregano
1/8-1/4 tsp red pepper flakes
1 Large clove garlic, minced
6 to 8 Cherry tomatoes, halved
In large non-stick skillet, over medium heat, sauté turkey in oil 4 minutes per side or until turkey is golden brown and no longer pink in center and meat thermometer, inserted in thickest portion of tenderloin reaches 165 degrees F.
In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
Before serving, fold in tomatoes.
129 Total Calories
4 g Total Fat
27 % Daily Total Fat
47 g Cholesterol
185 mg Sodium
3 g Total Carbohydrates
19 g Protein