Turkey Artichoke & Tomato Tapas - cooking recipe

Ingredients

1 lb turkey tenderloins, cut into 3/4-inch medallions
2 teaspoons olive oil
1 (6 ounce) jar marinated artichoke hearts, drained, halved, juice reserved
1 -2 tablespoon balsamic vinegar
1/4 teaspoon dried oregano
1/8 - 1/4 teaspoon red pepper flakes
1 large garlic clove, minced
6 -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, 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.