Setting the meat on a bed of fingerling potatoes keeps it out of the liquid where it will brown more easily.

Sun Roasted Pork Tenderloin


1 pound fingerling potatoes, scrubbed

1 teaspoon fennel seeds

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 (1 1/2-pound) pork tenderloin

1/2 cup chicken broth


Set the Sun Oven out to preheat.

Spread the potatoes out in a single layer in a roasting pan. In a small bowl, mix together the fennel seeds, oregano, paprika, garlic powder, salt, and pepper. Rub the spice mixture onto the pork tenderloin. Set the tenderloin on top of the potatoes and pour in the broth, cover the pan with a lid. Cook in the Sun Oven until the potatoes are tender and the meat is cooked, 1 1/2 to two hours.

Makes 4 servings.


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