Indulge in the rich flavors of Italian Turkey Tenderloin, a succulent dish that combines wholesome ingredients for a delightful meal. Begin with 2-3 lbs of turkey or pork tenderloin, providing a lean and protein-packed foundation. Enhance the dish with the robust taste of balsamic vinegar, creating a perfect balance of acidity.
Infuse the blend with the savory essence of a 14.5 oz can of diced tomatoes enriched with basil, garlic, and oregano. Add minced garlic, salt, pepper, and Italian seasoning to elevate the taste profile. Introduce garbanzo beans (chickpeas) for a satisfying texture, and complement the ensemble with the bold and tangy notes of sun-dried tomatoes. This Italian Turkey Tenderloin promises a harmonious blend of flavors, making it a delectable choice for a wholesome dinner.
INGREDIENTS
2-3 lbs turkey or pork tenderloin
1/4 c balsamic vinegar
1 - 14.5 oz can diced tomatoes with basil, garlic, & oregano
2 cloves garlic, minced
1/2 tsp (each) salt & pepper
1 tsp Italian seasoning
1 can garbanzo beans, drained aka chickpeas
-
2-3 T sun-dried tomatoes (mine are in a jar from Costco and olive oil-based)
STEPS
Slow cooker - Place all ingredients in a slow cooker, meat on the bottom. Cover and cook on low 6-8 hours or high 3-4 hours. Makes 8 cups
-
Instant pot - Add all ingredients and set to manual high pressure 18 min. Let pressure slowly release and wait 5 min to shred meat. Makes 8 cups
Notes: Served mine over riced cauli/broccoli @delmonte frozen bag, just microwaved. And did regular rice for the kids.
Italian Turkey Tenderloin
Ingredients
- 2-3 lbs turkey or pork tenderloin
- 1/4 c balsamic vinegar
- 1 - 14.5 oz can diced tomatoes with basil, garlic, & oregano
- 2 cloves garlic, minced
- 1/2 tsp (each) salt & pepper
- 1 tsp Italian seasoning
- 1 can garbanzo beans, drained aka chickpeas
- 2-3 T sun-dried tomatoes
Steps
- Slow cooker - Place all ingredients in a slow cooker, meat on the bottom. Cover and cook on low 6-8 hours or high 3-4 hours. Makes 8 cups
- Instant pot - Add all ingredients and set to manual high pressure 18 min. Let pressure slowly release and wait 5 min to shred meat. Makes 8 cups
Nourishment Breakdown
Calories
242Fat
3.5 gStarch/Carbs
14 gProtein
35 gFiber
1 gPROTEIN Turkey or pork, small amount in chickpeas
FAT some in sun dried tomatoes used here
FIBER tomatoes, some in chickpeas
CARB/STARCH garbanzo beans (chickpeas)