I often find myself looking for new ways to prepare pork tenderloin much the way some people are always searching for ideas to dress up chicken. It isn’t that I’ve solved the chicken dilemma - not at all - we just eat more pork tenderloin than chicken at my house. The lean, quick-cooking protein is usually sold in vacuum-sealed packages with far-off “use by” dates that make it more convenient than chicken.

Recently I came across a recipe for Cajun-spiced potatoes and thought the side dish would make a great accompaniment to roasted pork tenderloin. Taking a cue from the potatoes I decided to use the same seasoning mixture on both and roast them together in the oven.

The result was pleasantly bright with sunny lemon and a definite kick of heat from the cayenne.

For those of you wary about cooking the potatoes with the acidic lemon, parboiling ensures they get tender.

Cajun-Spiced Pork and Potatoes Juice of 1 lemon 1 tablespoon tomato paste ¼ to ½ teaspoon ground black

pepper ½ teaspoon ground red pepper

(cayenne) ½ teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried thyme 1 teaspoon dried oregano 6 tablespoons olive oil 3 small to medium russet or

gold potatoes, scrubbed but

not peeled Salt 1 lemon, cut into wedges 1 large red onion, cut into

wedges 12 cloves garlic 4 bay leaves 1 pork tenderloin Heat oven to 425 degrees.

Line a large rimmed baking sheet with foil.

In medium bowl, whisk together the lemon juice, tomato paste, black pepper, red pepper, cumin, paprika, thyme, oregano, olive oil and 6 tablespoons water; set aside.

Cut each potato into 8 wedges. Cook potatoes in boiling salted water for 4 minutes; drain.

Arrange potatoes, lemon wedges, onion wedges, garlic and bay leaves on the prepared baking sheet. Pour ¾ of the lemon juice mixture over the potatoes and gently toss to coat. Clear a space on the baking sheet for the pork tenderloin.

Pour the remaining lemon juice mixture over the pork.

Roast, stirring the potatoes occasionally, until potatoes are tender and pork reaches an internal temperature of at least 145 degrees, about 40 minutes.

Let pork rest 5 minutes before slicing.

Makes about 4 servings.

Recipe adapted from Vegetables Please: The More Vegetables, Less Meat Cookbook by Carolyn Humphries (DK, $25).

Food, Pages 31 on 05/15/2013