Bacon-Wrapped Turkey with Carrots

Prep time: 10 minutes | Cook time: 25 minutes | Serves 4

2 (12-ounce / 340-g) turkey tenderloins

1 teaspoon kosher salt, divided

6 slices bacon

3 tablespoons balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

½ teaspoon dried thyme

6 large carrots, peeled and cut into ¼-inch rounds

1 tablespoon olive oil

1. Sprinkle the turkey with ¾ teaspoon of the salt. Wrap each tenderloin with 3 strips of bacon, securing the bacon with toothpicks. Place the turkey in the baking pan.
2. In a small bowl, mix the balsamic vinegar, honey, mustard, and thyme.
3. Place the carrots in a medium bowl and drizzle with the oil. Add 1 tablespoon of the balsamic mixture and ¼ teaspoon of kosher salt and toss to coat. Place these on the pan around the turkey tenderloins. Baste the tenderloins with about one-half of the remaining balsamic mixture.
4. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 25 minutes.
5. After 13 minutes, remove from the oven. Gently stir the carrots. Flip the tenderloins and baste with the remaining balsamic mixture. Return the pan to the oven and continue cooking.
6. When cooking is complete, the carrots should tender and the center of the tenderloins should register 165ºF (74ºC) on a meat thermometer. Remove from the oven. Slice the turkey and serve with the carrots.