Having made the decision not to visit my family until after Christmas day and thereby giving ourselves our first Christmas celebration with just the two of us, I really wanted to cook something special.
Brian put in an early request for his family’s traditional Christmas breakfast of pierogies, kielbasa and scrambled eggs. Knowing that meal would be filling, I opted to serve our Christmas meal on Christmas Eve.
At the beginning of December, Serious Eats posted a recipe for Fennel-Roasted Pork Tenderloin with Sweet Onions that I knew would be perfect (especially since it was tagged “Dinner for Two”). We found some great tenderloin at the Holiday Farmers Market. The recipe was incredibly simple to create, allowing me the chance to put together some sides.
I made a batch of Evan’s Vanilla Rosemary Carrots. I cooked them up before I started the pork and then reheated them in the still hot oven while the pork rested. Meanwhile, Brian whipped up a batch of mashed sweet and white potatoes.
Overall, I was really happy with the way this meal turned out. I’d never made pork tenderloin before, and I probably overcooked it, but it tasted really great and maintained it’s juiciness. I loved the fennel and onion flavor. The roasted carrots and sweet potatoes complimented the pork dish well. Hope everyone else’s Christmas cooking was equally successful!