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Ingredients

• 2 pork tenderloins (about 2-2 1/2 pounds each), trimmed
• Extra virgin olive oil (EVOO), for drizzling
• 2 teaspoons fennel seed
• 4 tablespoons grill seasoning
• 1 1/2 teaspoons red pepper flakes
• 1 1/2-2 pounds red potatoes (if you get baby potatoes, you can leave them whole, but if they’re bigger, cut them into halves or quarters)
• 1 bunch asparagus, woody ends removed
• 1 pound green beans, stem ends removed
• 1 lemon, thinly sliced into rounds
• Salt and freshly ground black pepper
• 1 large clove garlic, finely chopped or grated
• 1 cup ricotta cheese
• 4 ounces light cream cheese (also called Neufchatel cheese)
• 1/2 cup grated Parmigiano Reggiano cheese

Description

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