
Devices & Accessories
Pork Tenderloin with Carrots and Pesto Potatoes
Prep. 25 min
Total 2 h 55 min
6 portions
Ingredients
Marinade
-
Dijon mustard2 oz
-
extra virgin olive oil2 oz
-
soy sauce1 oz
-
dark brown sugar1 oz
-
mixed dried herbs1 tsp
-
garlic powder1 tsp
-
pork tenderloin (approx. 18-20 oz), cut in half, to fit Varoma1
Carrot Top Pesto
-
Parmesan cheese cut into pieces3 oz
-
whole baby rainbow carrots reserve green tops for pesto (see Tip)1 bunch
-
pine nuts1 oz
-
garlic clove1
-
fresh basil leaves1 ½ oz
-
extra virgin olive oil5 ½ oz
Steaming in the Varoma
-
water24 oz
-
baby gold potatoes quartered20 oz
Difficulty
easy
Nutrition per 1 portion
Sodium
743 mg
Protein
31 g
Calories
2761 kJ /
660 kcal
Fat
46 g
Fibre
5 g
Saturated Fat
8 g
Carbohydrates
32 g
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