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Turkey Tenderloin With Caramelized Vegetables

Ingredients: 

1 cup diced green bell peppers
1 cup thinly-sliced carrots
1 cup thin onion wedges
8 ounces mushrooms cut into halves
= (cut large mushrooms into quarters)
2 garlic cloves chopped
1 tablespoon balsamic vinegar
= (or red wine vinegar)
1 teaspoon olive oil
1/8 teaspoon salt divided
1/8 teaspoon freshly-ground black pepper divided
1 1/2 teaspoons country-style Dijon mustard
6 ounces turkey tenderloin
1/2 teaspoon paprika
Nonstick cooking spray as needed

Yield: 

2 Servings

Method: 

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.