Thanksgiving is usually a time to gather with family and friends, but sometimes it’s nice to have a quieter, more intimate gathering with just your “better half”, or a few friends at home.
Cooking a whole turkey just doesn’t make sense for two or three people. I originally wrote this recipe for center cut pork chops (with cooking time adjusted accordingly), but realized it would be a great combination of flavors with turkey when I spotted the turkey tenders in my local grocery store.
Perfect for smaller Thanksgiving celebrations, plus this recipe is a lighter, healthier alternative to the Thanksgiving classics.
- 4 cups water
- 2 large sweet potatoes, peeled and cut into 1/2 inch chunks
- 1 cup cider vinegar
- 1 cup apple juice
- 1/3 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 Bartlett pears, peeled and cut into 1/2” chunks
- 2 teaspoons olive oil
- 1/2 cup all-purpose flour
- 2 teaspoons dried thyme, divided
- 1 teaspoon granulated garlic
- 2 pounds of turkey tenders
- salt and pepper to taste
1). Bring water to boil in a large saucepan over medium heat. Add sweet potato chunks, cook until just fork tender but not mushy, about 12 – 15 minutes. Drain and set aside.
2). Meanwhile bring cider vinegar and apple juice to boil in a medium size saucepan over medium heat. Reduce by half, boiling for about 15 – 20 minutes. Add syrup and mustard and 1/2 teaspoon of salt, whisk continually for 5 minutes. Add pear chunks, stir for two minutes, and reduce heat to low.
3). While cider vinegar and apple juice are reducing, mix flour, 1 teaspoon of the thyme, and granulated garlic. Dredge the tenders, shaking off any excess flour. Season with salt and pepper to taste.
4). Heat olive oil in a large skillet over medium heat. Add turkey tenders and brown 4-5 minutes per side. Add sweet potatoes and cider vinegar mixture with pears to the pan, reduce heat to medium-low, cover and simmer until turkey tenders are just cooked through, an additional 8-10 minutes depending on thickness of the tenders. Internal temperature should reach 165 degrees F. Serve hot with sweet potatoes and sauce spooned over the top.
Serving Suggestions: Serve with a green vegetable such as sautéed spinach.