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
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
-
Step1Heat 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.
-
Step2Bake at 425°F. for 30 minutes.
-
Step3Remove 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.
-
Step4Return 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
2Tips from the Betty Crocker Kitchens
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