See Also: Turkey Tenderloin with Caramelized Vegetables(recipes)
Beef Tenderloin with Roasted Vegetables(recipes)
Mustard-Crusted Roast Pork Tenderloin & Vegetables(recipes)
Mexican Turkey Tenderloin with Chunky Tomato Sauce(recipes)
Roast turkey with one-pot roast vegetables and roast potatoes(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Caramelized Bacon(recipes)
Caramelized Nuts(recipes)
Caramelized Peaches & Cream(recipes)
Caramelized Sugar Cake(recipes)

supereruption (medicine) and Turkey Tenderloin with Caramelized Vegetables (recipes)


supereruption (medicine)


supereruption
Movement of a tooth beyond the normal plane of occlusion due to the loss of its antagonist(s).


Turkey Tenderloin with Caramelized Vegetables (recipes)




Yield: Makes 2 servings



Ingredients:



1cup diced green bell peppers

1cup thinly sliced carrots

1cup thin onion wedges

8ounces mushrooms, cut into halves*

2cloves garlic, chopped

1tablespoon balsamic vinegar or red Wine vinegar

1teaspoon olive oil

1/8teaspoon salt, divided

1/8teaspoon black pepper, divided

1-1/2teaspoons country-style Dijon mustard

6ounces turkey tenderloin

1/2teaspoon paprika

Nonstick Cooking spray









Preparation:





1.Preheat oven to 400°F. Line 15X10-inch Baking pan with heavy-duty foil.2.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.3.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.4.Remove Vegetables from oven. Stir Vegetables and push to edges of pan. Place turkey in center of Vegetables.5.Roast 20 minutes. Stir Vegetables. Roast 20 minutes more or until turkey is no longer pink in center (170°F). Let turkey stand 5 minutes. Slice turkey across the grain into 1/2-inch-thick slices. 6.Divide sliced turkey between two plates. Place 1 cup Vegetables on each plate.









Nutritional Information:







Serving Size: about 2-1/2 ounces roasted turkey with 1 cup Vegetables







Fiber

7 g







Carbohydrate

30 g







Cholesterol

34 mg







Saturated Fat

1 g







Total Fat

5 g







Calories from Fat

18 %







Calories

232







Protein

20 g







Sodium

215 mg









Dietary Exchange:







Meat

2







Vegetable

4