Greek Turkey Tenderloin with Roasted Vegetables
Greek Turkey Tenderloin is great by itself. But if you add vegetables to the pan while your tenderloin is roasting you'll have an even better one pan meal.
2 lbs turkey breast tenderloins
4 large Russett or baking potatoes, cubed (skin optional)
1 pkg whole, frozen green beans
1 cup Greek vinaigrette salad dressing (buy from grocery store)
2 portobello mushroom caps, sliced 1/2 inch thick
4 plum tomatoes, quarterd
4 green onions, diced
Preheat oven to 425 degrees.
Spray large baking pan with non-stick cooking spray.
Place turkey, potatoes, and green beans in pan.
Sprinkle or shake half of dressing onto contents in pan.
Bake, uncovered, in oven for 30 minutes.
Remove pan from oven, turkey turkey over, and stir vegetables.
Add mushrooms, tomatoes, and onions to pan.
Pour remaining salad dressing over ingredients in pan.
Place pan back into oven and bake for an additional 15-20 minutes until internal temperature reaches 170 degrees or until turkey is fork tender.
Slice turkey, serve with vegetables.
*For extra flavor, spoon pan juices over meat and veggies.
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