jjohn
Registered User
Yield: 6
Ethnicity: Spanish
Meal Type: Appetizer
Occasion: Superbowl, Cinco de Mayo
Preparation Method: Saute
Product Type: Turkey Tenderloins
Dish Type: Tapas
Ingredients
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
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 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.
Recipe Source: Recipe by The National Turkey Federation
Nutrition Facts
Calories 129
% Daily Value*
Total Fat 4g 27%
Cholesterol 47mg
Sodium 185mg
Total Carbohydrate 3g
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
Calories: 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Ethnicity: Spanish
Meal Type: Appetizer
Occasion: Superbowl, Cinco de Mayo
Preparation Method: Saute
Product Type: Turkey Tenderloins
Dish Type: Tapas
Ingredients
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
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 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.
Recipe Source: Recipe by The National Turkey Federation
Nutrition Facts
Calories 129
% Daily Value*
Total Fat 4g 27%
Cholesterol 47mg
Sodium 185mg
Total Carbohydrate 3g
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
Calories: 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4