Italian Turkey Tenderloin

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

1. 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

2. 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

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Servings: 8

Author: The Peachie Spoon

Prep time: 5 MinCook time: 25 Min: 30 Min

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

1. 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
2. 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

242

Fat

3.5 g

Starch/Carbs

14 g

Protein

35 g

Fiber

1 g

PROTEIN 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)

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