Molasses-and-Bourbon-Glazed Pork with Yams and Turnips
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INGREDIENTS 2 small turnips, peeled, halved, and cut into 1/4-inch thick slices
2 small yams, cut into 1/3-inch thick rounds
3 tablespoons butter
1 teaspoon dried thyme, crushed
Salt and freshly ground pepper
1 tablespoon butter
3/4 to 1 pound pork tenderloins, patted dry
2 tablespoons light molasses
1 tablespoon bourbonPreheat oven to 425 degrees. Mix turnips and yams in a large baking dish. Top with 3 tablespoons butter and 1/2 teaspoon thyme. Season with salt and pepper. Bake until vegetables are tender, stirring occasionally to coat with butter - about 30 minutes.
Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Season pork with salt and pepper. Add to skillet and brown on all sides. Remove skillet from heat. Transfer pork to vegetable baking dish, pushing vegetables aside.
Mix molasses and remaining 1/2 teaspoon thyme into drippings in skillet, then mix in bourbon. Spoon over pork and vegetables. Roast about 15 minutes for medium, turning vegetables occasionally. Transfer vegetables to plates. Slice pork. Arrange on plates and serve immediately.
Serves 2 (Can be double or tripled)
A green salad goes well with this.