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Greek Seasoned Turkey Tenderloins

  • 4servings
  • 60minutes
  • 375calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsB3, B9, C, E, P
MineralsCopper, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 (1/2-lb.) turkey breast tenderloins

  2. 2 large russet potatoes (about 1 lb.), unpeeled, cut into 1-inch pieces

  3. 1 (9-oz.) pkg. frozen artichoke hearts, thawed, drained

  4. 1/2 cup purchased Greek vinaigrette salad dressing

  5. 1 (3-oz.) portobello mushroom cap, cut into 1/2-inch-thick slices

  6. 2 Italian plum tomatoes, quartered

  7. 2 green onions, cut into 1/2-inch pieces

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Spray 15x10x1-inch pan with nonstick cooking spray. Arrange turkey tenderloins, potatoes and artichoke hearts in sprayed pan. Brush with about half of the salad dressing.

  2. Bake at 425°F. for 30 minutes.

  3. Remove pan from oven. Turn turkey over and stir vegetables. Add mushroom slices, tomatoes and onions to pan; brush turkey and vegetables with remaining salad dressing.

  4. Return to oven; bake an additional 15 to 20 minutes or until turkey is fork-tender and juices run clear. To serve, cut turkey crosswise into slices. Serve any pan juices with turkey and vegetables. If desired, season to taste with salt and pepper.

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