Greek Turkey Tenderloins Recipes

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

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

GREEK TURKEY TENDERLOINS

Greek Turkey Tenderloins image

Provided by Valerie

Time 5h

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup plain yogurt
2 tablespoons chopped fresh parsley
OR
2 teaspoons dried parsley
2 tablespoons chopped fresh oregano
OR
2 teaspoons dried oregano
2 tablespoons lemon juice
1/4 teaspoon black pepper
1 clove garlic, finely chopped
2 turkey breast tenderloins (each about 3/4 pound)
lemon slices, if desired
parsley sprigs, if desired

Steps:

Mix all ingredients except turkey, lemon slices and parsley in shallow nonmetal dish or heavy-duty resealable plastic bag. Add turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove turkey from marinade; reserve marinade. Cover and grill turkey 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning after 15 minutes, until juice is no longer pink when center of thickest piece is cut. Discard any remaining marinade. Remove turkey from grill; let stand 10 minutes before cutting. To serve, cut turkey diagonally into 1/2-inch slices. Garnish with lemon slices and parsley.

Nutrition Facts :

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