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.

  • 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
  • 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.
  • 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.
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