Greek Turkey Tenderloins Recipe

ingredients

1/2 cup plain yogurt
2 tablespoons chopped fresh parsley
OR
2 teaspoons dried parsley
2 tablespoons chopped fresh oregano
OR
2 teaspoons dried oregano
2 tablespoons lemon juice
1/4 teaspoon black pepper
1 clove garlic, finely chopped
2 turkey breast tenderloins (each about 3/4 pound)
lemon slices, if desired
parsley sprigs, if desired

directions

Mix all ingredients except turkey, lemon slices and parsley in shallow nonmetal dish or heavy-duty resealable plastic bag. Add turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate at least 8 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove turkey from marinade; reserve marinade. Cover and grill turkey 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning after 15 minutes, until juice is no longer pink when center of thickest piece is cut. Discard any remaining marinade.

Remove turkey from grill; let stand 10 minutes before cutting. To serve, cut turkey diagonally into 1/2-inch slices. Garnish with lemon slices and parsley.

nutrition data

136 calories, 6 grams fat, 2 grams carbohydrates, 17 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.

reviews & comments

Valerie REVIEW:
May 13, 2007

We're often disappointed by some of the "Greek" recipes that call for an overpowering amount of lemon flavor. The citrus flavor was mild and balanced nicely with the herbs. You can easily broil the tenderloins instead of grilling.

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