Tuscan Turkey Medallions



1 lb TURKEY TENDERLOINS, cut into 3/4-inch medallions



1 Clove garlic, minced

2 tsp olive oil

1/4 lb cherry tomatoes, halved

2 tbsp lemon juice

1/4 tsp dried oregano

1/4 tsp dried basil

2 tbsp Parmesan cheese

Spinach fettucini, cooked, (optional)


Lightly sprinkle one side of each medallion with salt and pepper.

In large non-stick skillet, over medium high heat, saute medallions and garlic in oil for approximately 1-1/2 minutes per side, turning each medallion over when edges have turned from pink to white. Continue cooking medallions until meat thermometer reaches 170-175 degrees F. and all centers of medallions are no longer pink.

Toss in tomato halves, stirring quickly to heat. Remove skillet from heat , add lemon juice, oregano and basil.

Sprinkle Parmesan cheese over medallions and serve on spinach fettucini, if desired.

Nutrition Facts

Total Calories 170

Total Fat 5 g

% Daily Total Fat 26

Cholesterol 72 g

Sodium 127 mg

Total Carbohydrates 2 g

Protein 28 g