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
- Preheat oven to 375 degrees.
- Place turkey in baking dish lined with foil or parchment.
- In small bowl, mix 1 tbsp brown sugar, 3 tsp soy sauce, ginger, garlic and a few grinds of pepper.
- Set half of mixture aside and sprinkle remaining over turkey.
- Toss veggies with oil, salt and pepper.
- Place veggies on jellyroll pan lined with foil or parchment.
- Bake uncovered for 25-35 minutes, until meat thermometer reads 170 degrees and veggies are tender. Allow meat to stand 5 minutes before cutting.
- 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.