Ingredients

2 small turnips, peeled, halved & cut into   1/4″ thick slices

2 small yams, cut into 1/2″ thick slices

3 tablespoons butter

1 tablespoon dried thyme, crumbled

Salt & pepper to taste

1 tablespoon butter

3/4-1 lb. pork tenderloin patted dry

2 tablespoons light molasses

1 tablespoon bourbon

Instructions

Preheat oven to 425  degrees.  Layer yams and turnips 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 the the vegetables aside.

Glaze

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 perodically. Transfer vegetables to plates. Slice pork. Arrange on plates and serve immediately.

Note:  2 servings. May use water in place of bourbon.