2 sm. turnips, peeled, halved & cut into 1/4" thick slices
2 sm. yams, cut into 1/2" thick slices
3 tbsp. butter
1 tsp. dried thyme, crumbled
Salt & pepper
1 tbsp. butter
3/4-1 lb. pork tenderloin patted dry
2 tbsp. light molasses
1 tbsp. bourbon

Preheat oven to 425 degrees. Layer 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 skillet over medium heat. Season pork with salt and pepper. Add pork 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 15-25 minutes, turning vegetables occasionally. Transfer vegetables to plates. Slice pork. Arrange on plates and serve immediately. 2 servings. May use water in place of bourbon and it will still taste scrumptious!