Low Carb Turkey, Artichoke and Tomato Tapas

1 lb turkey tenderloins cut into 3/4-inch medallions
2 tsp olive oil
1 Jar (6 ounces) marinated artichoke hearts drained, halved; juice reserved
1 to 2 Tablespoons balsamic vinegar
1/4 tsp dried oregano
1/8-1/4 tsp red pepper flakes
1 Large clove garlic minced
6 to 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 and 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.

Servings: 6