October Recipe - Turkey Artichoke and Tomato Tapas
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Turkey Artichoke and Tomato Tapas
1 Pound TURKEY TENDERLOINS, cut into 3/4-inch medallions 2 Teaspoons olive oil 1 Jar (6 ounces) marinated artichoke hearts, drained, halved; juice reserved 1 to 2 Tablespoons balsamic vinegar 1/4 Teaspoon dried oregano 1/8-1/4 Teaspoon red pepper flakes 1 Large clove garlic, minced 6 to 8 Cherry tomatoes, halved
1) 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 170 degrees F. 2) In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight. 3) Before serving, fold in tomatoes.
Nutrition Facts: Calories 129, Total Fat 4g, Total Carbohydrate 3g, Protein 19g