Pork Tenderloin with Carrots and Pesto Potatoes

Name: Pork Tenderloin with Carrots and Pesto Potatoes
Prep time: 25 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 6 portions
Ingredients: 2 oz Dijon mustard; 2 oz extra virgin olive oil; 1 oz soy sauce; 1 oz dark brown sugar; 1 tsp mixed dried herbs; 1 tsp garlic powder; 1 pork tenderloin; 3 oz Parmesan cheese; 1 bunch whole baby rainbow carrots; 1 oz pine nuts; 1 garlic clove; 1 ½ oz fresh basil leaves; 5 ½ oz extra virgin olive oil; 24 oz water; 20 oz baby gold potatoes

4.5 32 évaluations

Prép. 25min

Total 2h 55min

6 portions

Ingrédients

Marinade

Dijon mustard
2 oz
extra virgin olive oil
2 oz
soy sauce
1 oz
dark brown sugar
1 oz
mixed dried herbs
1 tsp
garlic powder
1 tsp
pork tenderloin (approx. 18-20 oz), cut in half, to fit Varoma
1

Carrot Top Pesto

Parmesan cheese cut into pieces
3 oz
whole baby rainbow carrots reserve green tops for pesto (see Tip)
1 bunch
1 package baby carrots, reserve green tops for pesto (see Tip)
pine nuts
1 oz
garlic clove
1
fresh basil leaves
1 ½ oz
extra virgin olive oil
5 ½ oz