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