Spiced Pork Tenderloin with Roasted Potatoes and Green Onions

This one-skillet dinner has it all.

Comforting.

Carb-alicious.

Protein-packed.

Crunch.

Freshness.

Flavor.

Bacon.

Herbiness.

Healthy.

And yes, I made up more than one of those words.

But seriously – this meat ‘n potatoes dinner that is sure to please most is cooked in one pan.

One pan = easy clean up.

Here’s what you do…Cook the bacon in a cast-iron skillet until crispy.  Remove from the pan and add the potatoes and green onions.  Allow them to cook until a little roasty and toasty, flipping once.  Remove the potatoes from the pan.  While the potatoes are sizzling away, prep your spice rub and then season the pork tenderloin.  Add the pork tenderloin to the skillet once the potatoes have been removed from the pan.  Cook 3 minutes on each side.  Add the potatoes and green onions back to the pan with the pork and sprinkle the entire pan with sliced garlic.  Bake for 10-12 minutes, or until cooked to your liking.  Remove the pork from the pan and let rest for 5 minutes before slicing.  Before serving the potatoes, sprinkle with bacon and fennel fronds (tops of the fennel).

While the pork is resting, throw together your salad.  A mix of homegrown lettuce, parsley and fennel is tossed with a dressing made of EVOO, white wine vinegar, Dijon mustard, maple syrup, salt and pepper.  So simple!

Dinner is served.

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