1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
Salt to taste, optional
Pepper to taste
2 teaspoons cornstarch
Rub garlic over all sides of tenderloin. Place in a greased shallow 5-cup baking dish. Pour the orange juice, 1/4 cup broth and lemon juice over turkey. Sprinkle with the thyme, salt if desired and pepper.
Cover and bake at 325° for 20 minutes. Uncover; bake 10-20 minutes longer or until meat juices run clear and a thermometer reads 170°, basting occasionally. Remove turkey to a serving platter and keep warm.
For sauce, pour drippings and loosened browned bits into a measuring cup. Skim fat; pour drippings into a small saucepan. Combine cornstarch and remaining broth until smooth. Stir into drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with turkey.