1 turkey tenderloin (come 2 to a package) or small pork tenderloin
1 1/2 tbsp brown sugar, divided
4 tsp soy sauce
1 tsp minced fresh ginger
1 1/2 tsp minced garlic (3 cloves)
1/2 tbsp cornstarch
1/2 cup chicken broth
salt and pepper
Sliced veggies to roast (carrots, parsnips, onions, etc.)
1 tbsp olive oil

  1. Preheat oven to 375 degrees.
  2. Place turkey in baking dish lined with foil or parchment.
  3. In small bowl, mix 1 tbsp brown sugar, 3 tsp soy sauce, ginger, garlic and a few grinds of pepper.
  4. Set half of mixture aside and sprinkle remaining over turkey.
  5. Toss veggies with oil, salt and pepper.
  6. Place veggies on jellyroll pan lined with foil or parchment.
  7. Bake uncovered for 25-35 minutes, until meat thermometer reads 170 degrees and veggies are tender.  Allow meat to stand 5 minutes before cutting.
  8. While turkey is cooking, combine cornstarch and broth in small saucepan.  Mix until smooth.  Add reserved soy sauce mixture, and remaining brown sugar (1/2 tbsp) and soy sauce (1 tsp).  Bring to boil, cook and stir about 2 minutes until thickened and serve on turkey.

I served this with some quinoa.  The sauce was delicious over it all.  May try it with a pork tenderloin next time.   Serves 2-3.