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Pork Tenderloin with Dijon-Fennel Rub & Sweet-Potato Fries -- w

Source of Recipe

Good Housekeeping Magazine – online
Pork Tenderloin with Dijon-Fennel Rub & Sweet-Potato Fries
Yields: 4 main-dish servings

Sweet-Potato Fries:
Nonstick cooking spray
2 medium sweet potatoes (about 1 1/4 pounds)
Pinch salt

Dijon-Fennel Pork:
1 tablespoon Dijon mustard
2 teaspoons fennel seeds, crushed
1 garlic clove, crushed with garlic press
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 whole pork tenderloin (about 1 pound)

Prepare Sweet-Potato Fries:
Preheat oven to 475 degrees F. Spray 15 1/2-inch by 10 1/2-inch jelly-roll pan or large cookie sheet with nonstick cooking spray. Scrub potatoes well but do not peel. Slice each potato lengthwise in half. Holding each potato half cut side down, cut lengthwise into 1/4-inch-thick slices. Place potatoes in jelly-roll pan; sprinkle with salt and lightly coat with nonstick cooking spray.

Prepare Dijon-Fennel Pork:
In small bowl, mix all ingredients except pork. Rub pork with Dijon mixture. Place pork on rack in small roasting pan (14-inch by 10-inch). Place potatoes and pork on 2 oven racks, and roast about 25 minutes or until pork is still slightly pink in the center (internal temperature of meat should be 155 degrees F. on meat thermometer) and potatoes are tender and lightly browned. Transfer pork to cutting board and thinly slice. Transfer potatoes to serving bowl.

Each serving: About 300 calories, 27 g protein, 36 g carbohydrate, 5 g total fat (2 g saturated), 5 g fiber, 67 mg cholesterol, 254 mg sodium. +++WWP: 5