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Greek Seasoned Turkey Tenderloins

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By Betty Crocker Kitchens
Updated May 7, 2010
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Get a quick burst of Mediterranean flavors with bottled dressing, a speedy way to season this turkey, mushroom, and tomato bake.

Greek Seasoned Turkey Tenderloins

  • Prep Time 10 min
  • Total 60 min
  • Servings 4
  • Ingredients 7
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Bake at 425°F. for 30 minutes.
  • Step 
    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.
  • Step 
    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

375 Calories
14g Total Fat
32g Protein
36g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
375
Calories from Fat
125
Total Fat
14g
22%
Saturated Fat
1g
5%
Cholesterol
80mg
27%
Sodium
520mg
22%
Total Carbohydrate
36g
12%
Dietary Fiber
6g
24%
Sugars
6g
Protein
32g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
22%
22%
Exchanges:
1 1/2 Starch; 1 Vegetable; 3 1/2 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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