Turkey Tenderloin with Autumnal Rice and Rosemary Sweet Potatoes

I really can't kick the fall bug, so I keep indulging in tasty seasonal delights. I decided on Sunday that while I was at the vineyard I'd make something yummy in the crockpot since I use it so rarely. Unfortunately, I decided this when I was at the store 2 hours before I was going to leave, so I had to think on my toes. I spotted turkey tenderloin and was intrigued. It turned out to be quite light and tasty, perfect with the hearty sides I served that evening.

Turkey Tenderloin with Autumnal Rice and Rosemary Sweet Potatoes

Turkey

3 cloves garlic

1 cup onion, diced

2 pounds turkey tenderloin

2 cups chicken broth

1 cup dry white wine

1 teaspoon dried rosemary

Salt and pepper to taste

Autumnal Rice

2 cups prepared rice (I used basmati)

1/2 cup dried cranberries

1/2 cup pistachios

1 cup roasted pumpkin, chopped

2 teaspoons cinnamon

Salt and pepper to taste

Rosemary Sweet Potatoes

3 pounds sweet potatoes

2 tablespoons butter

1/4 cup milk

Salt and pepper to taste

1 tablespoon fresh chopped rosemary

For the turkey: Heat a crock pot on low heat. Combine all ingredients and let cook 4 to 5 hours. Remove chicken and slice. Serve with warmed broth mixture over it.

For the rice, cook the rice per the instructions. Combine cranberries, pistachios, pumpkin, cinnamon and salt and pepper.

*To roast pumpkin, carve pumpkin and peel off pumpkin skin. Chop into small pieces, drizzle with olive oil and roast in a 375 degree oven for an hour, depending on the amount and size of pumpkin pieces.

For the sweet potatoes, pierce skins of potatoes with a fork. Roast in a 375 degree oven for an hour. Mash in an electric mixer then add butter and milk. Add salt and pepper and fresh rosemary and mix. Serve and enjoy!