Orange and Thyme Turkey Tenderloins wth Sweet Potatoes!!

This is a pretty simple Fall recipe. You can always substitute yams for sweet potatoes, but I like sweet potatoes better because they are tastier and more nutritious! I made this dish (with help) for 6 people, so I doubled the recipe, although I will post the normal amounts here.

Ingredients:

2 turkey tenderloins (hardly any fat)

2 lbs. of sweet potatoes

1 medium onion

1/2 cup orange juice

1/3 cup chicken broth

2 tbs. thyme (fresh is better!)

3 tsp. honey
3 tsp. Dijon mustard

First, peel the sweet potatoes and chop them into 1-inch cubes. Then, chop the onion into 1/2 inch, smallish pieces.

Next step is to combine the orange juice, chicken broth, Dijon mustard, honey and thyme in a medium sized bowl and wisk together until all ingredients are mixed. Make sure the honey is room temperature, or else it will be hard to wisk. If you are using fresh thyme (I hope you are) be sure to take all the tiny leaves off the stems. Set aside for later.

Then, get a largish pot, put it on med-high heat and brown both sides of the turkey tenderloins.

When the turkey tenderloins are nice and browned, add the sweet potatoes and onions, making sure to move the turkey tenderloins to the top of the pot. Then pour the orange juice mixture on top.

Cover and simmer for about 15-20 minutes or until the sweet potatoes are done, stirring occasionally. It should look like this when its done. Yum!

The final step is to remove the turkey tenderloins and cut them into slices and serve alongside of the sweet potatoes. When it came time to eat this, I had no complaints.