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Greek Seasoned Turkey Tenderloins
Greek Seasoned Turkey Tenderloins
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Prep Time:
10 minutes
Total Time:
1 hour
Create a zesty Mediterranean turkey, mushroom, and tomato bake with a convenient bottled dressing.
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:
  • Preheat oven to 425°F and spray a 15x10x1-inch pan with nonstick cooking spray. Place the turkey tenderloins, potatoes, and artichoke hearts in the pan. Brush them with half of the salad dressing.
  • Preheat oven to 425°F and bake for 30 minutes.
  • Take the pan out of the oven. Flip the turkey and mix the vegetables. Include mushroom slices, tomatoes, and onions in the pan; brush the turkey and vegetables with the remaining salad dressing.
  • Place back in the oven for an extra 15-20 minutes until the turkey is tender and the juices are clear. Slice the turkey and serve with pan juices and vegetables. Season with salt and pepper to taste.

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