© 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
1/4 c white wine vinegar
1 tbsp olive oil
1/4 tsp salt
1/8 tsp dried thyme leaves, crushed
1/8 tsp dried rosemary, crushed
3 Peppercorns
2 Cloves
1 Small bay leaf
1 Clove garlic, minced
1 lb TURKEY TENDERLOINS, cut into 3/4-inch medallions
1/2 c thinly sliced onion
1/2 Red bell pepper, seeded and cut into 1/4-inch slices
In 9-inch square, microwave-safe glass dish combine vinegar, oil, salt, thyme, rosemary, peppercorns, cloves, bay leaf and garlic.
Arrange turkey in single layer in dish turning to coat in vinaigrette. Top with onion. Cover with vented plastic and cook in microwave oven at MEDIUM-HIGH (80% power) 5 minutes, rotating dish after 3 minutes. Cool slightly. Fold in pepper.
Cover and refrigerate overnight. Serve cold.
Total Calories 114
Total Fat 3 g
% Daily Total Fat 23
Cholesterol 47 g
Sodium 128 mg
Total Carbohydrates 2 g
Protein 19 g