Cooking notes:

Start by making 1/3 or so of a package of cranberries in to sauce following the proportions on the back of the package but cutting sugar in half and using chicken or turkey stock as the liquid. Also finely dice and add one Habanero or one Serrano pepper. Let them burble along as you do other things....

Trim the tenderloins of fat and silver skin and cut each into quarters - first in half, then long ways. Sear them in a skillet with olive oil and pancetta if you have it to brown all the sides.

Meanwhile, add one pack of Manitou brand fruit mole sauce (right not very hard to get I'm afraid) to the cranberries + more turkey stock, 1/4 cup or so of almond flour, and if you have it 2-3 T of apple cider if you have it. Mash the cranberries and mix everything up. It should be a syrupy consistency - add stock as needed.

Once the tenderloin is browned on all sides, pour the mole over the top and cover to let it finish cooking, then remove the lid to let it reduce.

For the sweet potatoes, we just cut them about 1/8 inch thick, put in a skillet with olive oil and butter, browned them (OK, someone, NOT me for once, turned the heat up to 8/10 so they got a bit burned). Sprinkle with salt, pepper, and red chile powder to taste as they cook.