When people outside of Memphis think of Memphis they think of the following - BBQ, Blues, & Elvis. They also think Memphians are overweight and unhealthy.
Memphis is known for its non-healthy southern cooking and of course, the number one food - BARBEQUE!
Don't get me wrong - I love living in Memphis and I love some of the great food coming from local chefs (and there are some good diverse cuisines coming out of the Soul City besides BBQ).
But there are chefs that are creating or sharing good, healthy food.
A lot of people, like myself, in Memphis are trying to change that stereotype because we have a community that is trying to provide a healthy lifestyle that Memphians will love. One of my favorite local Memphis magazines, Memphis Health+Fitness Magazine, is working hard to uplift and support local healthy chefs, bloggers, athletes, and non-athletes. They have a section in their magazine and online site that is directly doing that with healthy recipes.
I've taken one of those recipes and created an inspired dish that will be flavorful, and HEALTHISH! This Mustard Maple Turkey Tenderloin w/ Bacon Roasted Veggies was inspired by a friend Katie Lyman's Mustard Maple Salmon w/ Bacon Roasted Veggies.
I decided to do this recipe as a #BagAppétit and use our local grocery store packaged turkey tenderloin. Remember, Bag Appétit is a fresh way to help those with busy lifestyles grab packaged food and cook a healthy dish in thirty minutes to an hour.
This is a great recipe and I love the side dish of roasted veggies. YOU WILL NOT BE DISAPPOINTED!
Remember, I cook it, I eat it, so I know you'll love it!
Ingredients:
6 cups Butternut Squash, cubed (weighed raw)
3 cups Brussel sprouts, chopped (weighed raw)
4 Slices Bacon
1 Tbsp Maple Syrup
4 Creole Mustard
2 Tbsp Coconut aminos or Soy Sauce
1 Tbsp Thyme, fresh
1 Tbsp of Olive Oil
1 tsp cooking spray
Salt + pepper to taste
#BagAppétit Ingredients:
HoneySuckle Turkey Breast Tenderloin
Directions:
Preheat oven to 400 degrees Fahrenheit.
Peel and chop the butternut squash into ½” cubes and place aside in a large bowl. Remove ends from Brussel sprouts and chop in half; add to bowl with butternut squash.
Chop bacon into ¼” slices and add to bowl with squash and Brussel sprouts.
Spray chopped veggies with cooking spray (for 5 seconds) and toss with fresh thyme, salt, and pepper.
Line a sheet pan (13”x9”) with parchment paper or tin foil and spray with cooking oil spray.
Spread veggie mixture on the sheet pan and roast for 25 minutes.
In a small mixing bowl, combine the maple syrup, mustard, and coconut aminos.
Heat a skillet on medium-high and add olive oil. Take HoneySuckle Turkey Breast Tenderloin and cook tenderloin for 3 minutes until brown. Flip on the other side and cook for another 3 minutes. Set aside!
Add tenderloin portions to the sheet pan and cover tenderloin with the sauce mixture. Continue baking for 15 minutes, or until tenderloin is done and veggies are cooked through.
This recipe will serve six meal prep containers so, separate equally! Enjoy!
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