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, 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 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