Pork Tenderloin with Carrots and Pesto Potatoes
TM6 TM5

Pork Tenderloin with Carrots and Pesto Potatoes

5.0 (6 ratings)

Ingredients

Marinade

  • 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 (approx. 18-20 oz), cut in half, to fit Varoma

Carrot Top Pesto

  • 3 oz Parmesan cheese, cut into pieces
  • 1 bunch whole baby rainbow carrots, reserve green tops for pesto (see Tip)
    or 1 package baby carrots, plus 1.5 oz greens (see Tip)
  • 1 oz pine nuts
  • 1 garlic clove
  • 1 ½ oz fresh basil leaves
  • 5 ½ oz extra virgin olive oil

Steaming in the Varoma

  • 24 oz water
  • 20 oz baby gold potatoes, quartered

Nutrition
per 1 portion
Calories
2761 kJ / 660 kcal
Protein
31 g
Carbohydrates
32 g
Fat
46 g
Saturated fat
8 g
Fiber
5 g
Sodium
743 mg

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