Cinco de Mayo
Preparation Method: 
Product Type: 
Turkey Tenderloins

Nutrition Facts

  • 129 Total Calories
  • 4 g Total Fat
  • 27 % Daily Total Fat
  • 47 g Cholesterol
  • 185 mg Sodium
  • 3 g Total Carbohydrates
  • 19 g Protein

Turkey, Artichoke and Tomato Tapas

Recipe by The National Turkey Federation

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.