1. In large non-stick skillet, over medium heat, saute 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 170 degrees F.
2. In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
3. Before serving, fold in tomatoes.
Republished with permission, National Turkey Federation
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6|
|Calories from Fat: 38 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 56.7mg||17 %|
|Sodium 79.8mg||3 %|
|Potassium 370.7mg||10 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 2.3g|
|Protein 23g||33 %|
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Calories per serving: 149
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