1 1/2 to 2 lb. red potatoes (if you get baby potatoes,
you can leave them whole, but if they’re bigger, cut them into halves or quarters)
1 bunch asparagus, woody ends removed
1 lb. green beans, stem ends removed
1 lemon, thinly sliced into rounds
Salt and freshly ground pepper
1 large garlic clove, finely chopped or grated
1 c. ricotta cheese
4 oz. light cream cheese
1/2 c. grated parmigiano reggiano cheese
Instructions
Pre-heat the oven to 400ºF.
Place the pork tenderloins onto a baking sheet and rub each of them with a small drizzle of EVOO. Sprinkle the fennel seed, grill seasoning and red pepper flakes evenly over both tenderloins and give 'em a rubdown to evenly coat them with the seasonings. Transfer to the oven and roast for about 20 minutes.
When the pork has about 10 minutes of cooking time left, place the potatoes into a large pot and cover them with cold water. Place the pot over high heat and bring it up to a bubble. Simmer the potatoes until they're tender, about 10 minutes.
While the potatoes are working, toss the asparagus, beans and lemon slices onto another baking sheet. Give them a light drizzle of EVOO and season them up with some salt and freshly ground black pepper. Toss the veggies into the oven along with the meat and let them roast until caramelized and tender, 8-10 minutes.
Once the potatoes are tender, drain them and return them to the pot they were cooked in. Place the pot over medium heat for about a minute to dry out the potatoes, then add in the garlic. Toss the ricotta cheese, light cream cheese, Parmigiano Reggiano and some salt and freshly ground black pepper in with the spuds and give everything a good mashing.
Once the tenderloin comes out of the oven, let it rest for a minute until your veggies and potatoes finish up. Once they're ready, slice the meat and serve it up with some of the sides.
Originally Submitted
7/20/2012
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