I love cooking, but the clean-up can get to me.  Although I don’t mind the clean-up in a theoretical sense, having the time to dedicate to a big mess in the kitchen at the end of a long, busy day can be a deterrent to cooking.  On those days, I embrace a recipe that will have very little impact on the cleanliness of my kitchen (and as a result, my sanity).  This delicious dinner required only one cutting board, a knife, a measuring cup, a vegetable peeler, and a 9 x 13 glass dish that went right into the dishwasher.  It was quick to prepare, healthy, and kid-friendly.  Further, since it cooked in the oven, I was able to prep it and walk away, and didn’t have to wipe down a greasy stovetop afterwards. Fabulous.

A one-dish dinner

  •  1.5-2 lb. turkey tenderloin
  • 3 large potatoes
  • 1 medium onion
  • 4 large carrots
  • ½ c white wine
  • ½ c chicken broth
  • 1 T butter, cut into chunks
  • a few sprigs of fresh rosemary
  • kosher salt and coarsely ground pepper

Preheat oven to 350 and spray a 9 x 13 pan with non-stick spray.  Place the turkey tenderloin in the center of the pan.  Peel the carrots and potatoes; cut into chunks along with the onion.  Arrange the potatoes, onion, carrots, and butter around the turkey, pour in the white wine and chicken broth.  Distribute the rosemary around the turkey and vegetables, and season lightly with S&P.  Cook for 60-80 minutes, until center of tenderloin reads 165 on an instant-read thermometer.

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