Turkey Tenderloin & Caramelized Vegetabl
Source of Recipe
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Recipe Introduction
servings 2
points 4
List of Ingredients
1 cup diced green bell peppers
1 cup thinly sliced carrots
1 cup thin onion wedges
8 ounces mushrooms, cut into halves
2 cloves garlic, chopped
1 tablespoon balsamic vinegar or red wine vinegar
1 teaspoon olive oil
1/8 teaspoon salt, divided
1/8 teaspoon black pepper, divided
1-1/2 teaspoons country-style Dijon mustard
6 ounces turkey tenderloin
1/2 teaspoon paprika
Nonstick cooking spray Recipe
1. Preheat oven to 400°F. Line 15×10-inch baking pan with heavy-duty foil.
2. Combine bell peppers, carrots, onions, mushrooms, garlic, vinegar, oil, half of salt and half of pepper in large bowl, tossing to coat vegetables evenly with seasonings. Spread vegetables onto prepared pan. Bake 15 minutes.
3. Meanwhile, spread mustard over top of turkey. Combine paprika, remaining salt and pepper in small bowl. Sprinkle over turkey. Lightly spray top of turkey with cooking spray.
4. Remove vegetables from oven. Stir vegetables and push to edges of pan. Place turkey in center of vegetables.
5. Roast 20 minutes. Stir vegetables. Roast 20 minutes more or until turkey is no longer pink in center (170°F). Let turkey stand 5 minutes. Carve turkey across the grain into 1/2-inch-thick slices.
6. Divide sliced turkey between two plates. Place 1 cup vegetables on each plate.
Nutrients per Serving
Calories 232
Calories from Fat 18 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 34 mg
Carbohydrate 30 g
Fiber 7 g
Protein 20 g
Sodium 215 mg
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