TURKEY, ARTICHOKE AND TOMATO TAPAS
Yield: 6
Ethnicity: Spanish
Meal Type: Appetizer
Occasion: Superbowl, Cinco de Mayo
Preparation Method: Saute
Product Type: Turkey Tenderloins
Dish Type: Tapas

Ingredients:
1 Pound TURKEY TENDERLOINS, cut into 3/4-inch medallions
2 Teaspoons olive oil
1 Jar (6 ounces) marinated artichoke hearts, drained, halved; juice reserved
1 to 2 Tablespoons balsamic vinegar
1/4 Teaspoon dried oregano
1/8-1/4 Teaspoon red pepper flakes
1 Large clove garlic, minced
6 to 8 Cherry tomatoes, halved

Directions:

1. In large non-stick skillet, over medium heat, saute turkey in oil 4 minutes per side or until turkey is golden brown and no longer pink in center and meat thermometer, inserted in thickest portion of tenderloin reaches 170 degrees F.
   
   
2. In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
   
   
3. Before serving, fold in tomatoes.