An easy dinner: Pork tenderloin with fennel, lemons and carrots. Everyday #89

I'm willing to bet that you have to eat every day, just like I do. So I thought you might appreciate this super easy meal -- it's inspired by a recipe in the latest issue of Everyday Food (my favorite food magazine EVER). I couldn't find the exact recipe online, but I didn't follow it exactly anyway because I didn't have coriander or the exact cut of meat the original required. I semi-winged it and it still came out delicious, so it's pretty foolproof.

I used a couple of pork tenderloins because we always have them in the freezer, but next time I might try this with chicken. Just make sure the chicken still has the bones in so it will roast nicely.

So, to the dinner!

First, turn on the oven to 425 degrees. Then you wash a bunch of carrots. I don't like the prebagged "baby" carrots because they're usually not real baby carrots -- they're just cut into the funny little shapes. Food that is too even and perfect freaks me out a bit. I prefer just buying young carrots and cutting off the tops and bottoms. You give them a good scrub to get rid of the dirt, but you don't have to peel them so they're still super easy. Just cut them into thirds or so (it depends on how big your carrots are, of course!)

Toss into your baking dish or roasting pan.

That probably will take you all of 5 minutes.

Then, you wash your fennel, segment the bulbs -- again, it depends on how big your veggies are on that day. Use as much fennel as you like. I love it! As you can see I had two bulbs on hand, so that's what I used. Then toss them into the roasting pan with the carrots. Time elapsed: 3 minutes, tops.

Then you halve a few lemons. I only had two, so I halved a lime as well. Limes don't roast as nicely as lemons, so if you're going shopping make sure you pick up some lemons. Then you drizzle some olive oil and salt and pepper over everything and you put it in the oven.

While the veggies start to roast, you take your meat and you season it. As you know, I had pork tenderloin on hand --  I rubbed it with salt and pepper, plus some Lawry's seasoned salt. The recipe calls for coriander seed, but I didn't have any, so I used the seasoned salt instead. Maybe you like garlic? You could use that.

Take the veggies out of the oven, and place the seasoned meat on the roasting pan, surrounded by the veggies. Put everything back in the oven, and do whatever it is you need to do while your meat cooks. I gave the kids baths, which took forever. (About 40 minutes, I'm guessing.)

When we came downstairs, dinner was done!

Don't forget to drizzle the delicious lemon-anise flavored sauce that collecta at the bottom of the pan. It's what makes the dish! Every person gets a lemon half to rub over everything, and that's it!

A reminder: This year I’m posting a daily tip to help you (and me) to live well every day. Be sure to subscribe to the Monday email if you’d like to keep up — you’ll receive one email on Monday mornings with a summary of the previous week’s tips and posts.