Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
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 
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

Preparation:

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. 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.

Nutritional Information:

Calories 129 Protein 19 grams Fat (27%) 4 grams Carbohydrate 3 grams Sodium 185 mg Cholesterol 47 mg