Turkey Artichoke & Tomato Tapas

• 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

1. 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.
2. In medium bowl combine artichoke juice, vinegar, oregano, pepper flakes and garlic. Fold turkey and artichokes into mixture. Cover and refrigerate overnight.
3. Before serving, fold in tomatoes.

turkey tenderloins, olive oil, balsamic vinegar, oregano, red pepper, garlic, tomatoes

Taken from www.food.com/recipe/turkey-artichoke-tomato-tapas-246917 (may not work)