Turkey, Artichike and Tomato Tapas
1 lb turkey tenderloins cut into 3/4-inch medallions
2 tsp olive oil
1 Jar (6 ounces) marinated artichoke hearts drained, halved; juice reserved
1 to 2 Tablespoons 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, saute 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 170 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.
Servings: 6
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
Calories 129.00
% Daily Value
Total Fat 4.00g 6%
Cholesterol 0.00mg 0%
Sodium 185.00mg 7%
Carbohydrates 3.00g 1%
Protein 19.00g 38%
Source: The National Turkey Federation[/b]