GREEK SEASONED TURKEY TENDERLOINS

Greek Seasoned Turkey Tenderloins image

Get a quick burst of Mediterranean flavors with bottled dressing, a speedy way to season this turkey, mushroom, and tomato bake.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of 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

Steps:

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.
Bake at 425°F. for 30 minutes.
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.
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 Facts : Calories 375, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 6 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 6 g