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| Amount | Ingredient |
| 1/3 Cup | balsamic vinegar |
| 32 Each | cherry tomatoes, halved |
| 5 Cloves | garlic |
| 1-1/2 Pounds | marinated artichoke hearts, drained, reserved juice, cut in half |
| 3 Tablespoons | olive oil |
| 1-1/4 Teaspoons | oregano leaves |
| 1 Teaspoons | red pepper flakes |
| 4 Pounds | TURKEY TENDERLOINS |
