Greek Seasoned Turkey Tenderloins

Get a quick burst of Mediterranean flavors with bottled dressing, a speedy way to season this turkey, mushroom, and tomato bake.

(0)
(0)
Save and Share
  • prep time 10 min
  • total time 60 min
  • ingredients 7
  • servings 4
 

Ingredients

2
(1/2-lb.) turkey breast tenderloins
2
large russet potatoes (about 1 lb.), unpeeled, cut into 1-inch pieces
1
(9-oz.) pkg. frozen artichoke hearts, thawed, drained
1/2
cup purchased Greek vinaigrette salad dressing
1
(3-oz.) portobello mushroom cap, cut into 1/2-inch-thick slices
2
Italian plum tomatoes, quartered
2
green onions, cut into 1/2-inch pieces

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

Russet potatoes are also called baking potatoes or Idaho potatoes. These long, low-moisture potatoes have white, starchy flesh and rough brown peels. For baked potatoes, French fries or mashed potatoes, reach for russets.

Look for the Greek vinaigrette in the grocery store bottled salad dressing aisle. Or make your own with olive oil, red wine vinegar, minced fresh garlic and dried oregano. Season the mixture with salt and pepper.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
375
(
Calories from Fat
125),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
1g,
1%
),
Cholesterol
80mg
80%;
Sodium
520mg
520%;
Total Carbohydrate
36g
36%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
20%;
Calcium
8%;
Iron
22%;
Exchanges:
1 1/2 Starch; 1 Vegetable; 3 1/2 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.