Turkey Tenderloin with Caramelized Vegetables
2 servings
1 Cup diced green bell peppers
1 Cup thinly sliced carrots
1 Cup thin onion wedges
8 ounces mushrooms, cut in halves
2 cloves garlic, chopped
1 Tablespoon red wine vinegar
1 Teaspoon olive oil
1/8 Teaspoon salt, divided
1/8 Teaspoon pepper, divided
1-1/2 Teaspoons Dijon mustard
6 ounces turkey tenderloin
1/2 Teaspoon paprika
1. Preheat oven to 400ยบ. Line a 15×10 inch baking pan with foil.
2. Combine peppers, carrots, onions, mushrooms, garlic, vinegar,
oil, half of salt and half of pepper in a large bowl. Toss to coat
the vegetables. Spread veggies into pan. Bake 15 minutes.
3. 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 veggies from oven. Stir veggies and push to edges and
place the turkey in center of veggies.
5. Roast 20 minutes. Stir veggies. Roast 20 minutes more. Let the
turkey stand about 5 minutes.
232 calories, 18% calories from fat, 5 g fat, 1 g sat fat,
30 g carbs, 34mg cholesterol.
Lisa-Union Bridge, MD