Tuscan Roasted Pork Tenderloins With Peppers And New Potatoes PREP TIME: 15 MINUTESTOTAL TIME: 1 1/2 HOURSSERVINGS: 4 + LEFTOVER PORK AND PEPPERS 2 lb assorted bell peppers5 cloves garlic, minced1 1/2 Tbsp finely chopped fresh rosemary2 tsp fresh lemon zest1 tsp fennel seeds1/8 tsp red-pepper flakes1 1/2 Tbsp olive oil1 lb new potatoes, halved2 pork tenderloins (about 1 3/4 lb total)1 Tbsp fresh lemon juice HEAT broiler. Coat large shallow baking pan with olive oil spray. Cut sides from peppers and arrange in single layer on prepared pan. Coat lightly with olive oil spray. BROIL 5" from heat, turning, until golden, 5 minutes. Slice peppers. Wrap and chill one-third of peppers (1 cup) for Tuscan Pork Sandwiches. Set remaining peppers aside. More from Prevention: Keep Your Food From Spoiling COMBINE next 6 ingredients in mini food chopper. Pulse until a paste forms. Set aside. HEAT oven to 425°F. Put potatoes cut side down on same baking pan and lightly coat with olive oil spray. Roast 15 minutes. COAT large skillet with olive oil spray and heat over medium-high heat. Add pork and cook, turning, until browned, 6 minutes. Rub paste over pork with spatula. Transfer to pan with potatoes after potatoes have cooked 15 minutes. Roast until pork registers 145°F on instant-read thermometer and potatoes are tender, about 20 minutes. LET pork rest 10 minutes. Slice 1 tenderloin and wrap and chill the other for sandwiches. Sprinkle potatoes with lemon juice. Season to taste. Serve with pork and peppers. NUTRITION (per serving) 265 cal, 24 g pro, 27 g carb, 5 g fiber, 6.5 g fat, 1.5 g sat fat, 64 mg sodium [header = Tuscan Pork Sandwiches] 2.LOVE IT TWICE Tuscan Pork Sandwiches PREP TIME: 10 MINUTESTOTAL TIME: 10 MINUTESSERVINGS: 6 1 sm bulb fennel (1 lb), trimmed and very thinly sliced2 Tbsp olive oil1 1/2 Tbsp fresh lemon juice1 Tbsp fennel fronds6 ciabatta rolls (about 4 oz each), gutted, sliced, and toasted1/4 lb sliced provolone1 leftover Tuscan Roasted Pork Tenderloin, thinly sliced1 c leftover sliced roasted bell peppers TOSS fennel with oil, lemon juice, and fennel fronds in bowl. TOP bottom halves of rolls evenly with cheese, pork, and peppers. DIVIDE fennel mixture evenly among sandwiches. Top with remaining bread and serve. NUTRITION (per serving) 452 cal, 25 g pro, 50 g carb, 3 g fiber, 15 g fat, 5 g sat fat, 679 mg sodium