1/4 cup GF soy sauce
1/4 cup white wine
The juice of 1 orange
The juice of 1 lemon
2 cloves garlic, minced
2 tsp fresh rosemary, minced
1/4 tsp sea salt
1/4 tsp pepper
1 package turkey tenderloins (mine had 3 pieces)
Combine all ingredients in a zipper-type bag; squish the bag around the tenderlions to be sure to coat them completely. Put in the fridge to marinate for 6 hours.
An hour before you plan to eat, preheat the oven to 375 degrees. Remove the tenderloins from the bag and place in a baking dish. Cover with foil and place in the oven, baking for 30 minutes. Increase the temperature to 425 degrees and finish baking for another 10 minutes (depending on the size of the tenderloins you are using, of course. Could be less, could be more).
I combined about a pound of red and purple potatoes (quartered), 3-4 tablespoons of olive oil, 4 cloves of garlic, salt and pepper in another baking dish and put that in the oven at the same time as the turkey tenderloins.
For dessert, I made Namaste spice cupcakes, following the package directions. I frosted them with caramel frosting and a dusting of cinnamon.
Adapted from a recipe by Paula Deen
1 stick butter, softened
1 cup packed dark brown sugar
1/3 cup half and half
1 tablespoon vanilla
16 ounces powdered sugar
Combine butter, brown sugar and half and half in a saucepan; heat until butter is melted and the sugar is dissolved. Remove from the heat; add in the powdered sugar in batches and mix until combined. Frost something.