Wednesday, November 9, 2011

It Takes, On Average, 66 Days To Form A Habit.

I usually don't make it past day 4. I've become increasingly aware of this lately.

Fennel-Crusted Pork Tenderloin with Roasted Potatoes

You will need:

  • Lemon, 1 large
  • Fennel seeds, 1 1/2 tbsp
  • Salt, 1 tsp
  • Black Peppercorn, 2 1/2 tsp coarsely crushed
  • Garlic, 3 large cloves, chopped
  • Olive oil, 1 1/2 tbsp
  • Pork tenderloin, 1 1/4 lb
  • 2 Yams
  • 2 Russet potatoes
  • Olive oil
  • Salt and Pepper
Preheat oven to 350 degrees. Peel and chop yams and potatoes into 1 inch cubes. Coat evenly with olive oil and season with salt and pepper. Bake for 30-40 minutes, turning often.

Grate 1 1/2 tsp zest from the lemon and squeeze 1 tbsp juice into a small bowl. Add the fennel seeds, salt, pepper, garlic and oil and stir to combine. Place the pork in a roasting pan and rub all over with the spice mixture. Let stand at room temperature for 5 minutes, or cover and refrigerate up to overnight.

Turn the oven up to 450 degrees. Remove potatoes and cook pork until it is brown outside and barely pink inside and the temp reads 145-150 degrees. About 15-20 minutes. Put the potatoes back in the oven for the last 5-10 minutes.

Cut on the diagonal into slices 1/2 inch thick, and serve with potatoes.

Roasted yams are one of my new favorite things:).

Source: Williams Sonoma Weeknight Cookbook

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