Turkey Tenderloin With Caramelized Vegetables

Recipe Ingredients

1 cup	146g / 5.1oz	Diced green bell peppers
1 cup	110g / 3.9oz	Thinly-sliced carrots
1 cup	62g / 2.2oz	Thin onion wedges
8 oz	227g	Mushrooms - cut into halves
		= (cut large mushrooms into quarters)
2		Garlic cloves - chopped
1 tablespoon	15ml	Balsamic vinegar
		= (or red wine vinegar)
1 teaspoon	5ml	Olive oil
1/8 teaspoon	0.6ml	Salt - divided
1/8 teaspoon	0.6ml	Freshly-ground black pepper - divided
1 1/2 teaspoons	7.5ml	Country-style Dijon mustard
6 oz	170g	Turkey tenderloin
1/2 teaspoon	2.5ml	Paprika
		Nonstick cooking spray - as needed

Recipe Instructions

Preheat oven to 400 degrees. Line 15- by 10-inch baking pan with heavy-duty foil.

Combine bell peppers, carrots, onions, mushrooms, garlic, vinegar, oil, half of salt and half of pepper in large bowl, tossing to coat vegetables evenly with seasonings. Spread vegetables onto prepared pan. Bake 15 minutes.

Meanwhile, spread mustard over top of turkey. Combine paprika, remaining salt and pepper in small bowl. Sprinkle over turkey. Lightly spray top of turkey with cooking spray.

Remove vegetables from oven. Stir vegetables and push to edges of pan. Place turkey in center of vegetables.

Roast 20 minutes. Stir vegetables. Roast 20 minutes more or until turkey is no longer pink in center (170 degrees). Let turkey stand 5 minutes.

Carve turkey across the grain into 1/2-inch-thick slices. Divide sliced turkey between two plates. Place 1 cup vegetables on each plate.

This recipe yields 2 servings.

Exchanges Per Serving: 2 Meat, 4 Vegetable.

Nutrition Facts: Calories 232; Calories from Fat 18%; Total Fat 5g; Saturated Fat 1g; Protein 20g; Carbohydrates 30g; Cholesterol 34mg; Sodium 215mg; Dietary Fiber 7g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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