Ingredients:

1 Turkey Tenderloin

3 cups fresh green beans

1 lbs baby red potatoes

1 tbs minced garlic

2 tbs balsamic vinegar

1 yellow onion (sliced into strips)

1/2 cup dijon mustard

2 tbs poultry seasoning

2 tbs butter

4 slices bacon (cut into 1/2 inch pieces)

1 tbs fresh Thyme leaves

1 tbs fresh Rosemary leaves

1 tsp Garlic Powder

1/2 cup olive oil

Salt and pepper

Juice from 1 lemon

Green Beans:

Trim and cut in half ll of your fresh green beans. Add them to a pot of boiling water. Boil until tender, about 15 min. In a separate skillet, cook the bacon with 1 tsp of garlic. Once the green beans are fully cooked and tender, drain from the water and pour them into the skillet with the bacon and garlic. Toss in 1 tbs of butter and stir until fully melted and covers all the green beans. Squeeze a lemon over the top and stir. Keep on low heat and cover while waiting for other items to cook. If it is the last thing you are making, serve and enjoy!

Red Potatoes:

Preheat oven to 425. Leave the baby red potatoes whole and add them to a pot of salted water. Bring to a boil and boil until fork tender. Which means, when you poke one with a fork it easily slides into the potato without force. Drain the potatoes and add to a cookie sheet. Using the back of a spatula or a mallet, gently smash each potato down slightly. Drizzle the potatoes with olive oil and sprinkle dried thyme, garlic powder, salt and black pepper. Place in oven and bake for 15 min. Pull them out of the oven, using a spatula toss them around and place back in the oven for 10 minutes! Remove and enjoy! They should have a golden, crispy butter layer!

Tenderloin:

Preheat oven to 425. In a small mixing bowl, whisk together dijon mustard, 1/4 cup olive oil, rosemary leaves, minced garlic, balsamic vinegar, honey and yellow onion. Add the tenderloin the the mixing bowl with the marinade and marinate for at least 2 hours. Once it has been in the fridge, remove from mixing bowl and cover the tenderloin in poultry seasoning. Set aside the marinade, you will need it later.

Heat a skillet with olive oil over medium heat and sear each side of the tenderloin until golden. About 30 seconds per side. Remove from skillet and add to a oven safe casserole dish. Pour the left over marinade over the top of the turkey. Place in oven and bake for 25 minutes. Remove, let sit for a few minutes, slice into it and serve with green beans and red potatoes!