Friday Feast - Italian Pork Tenderloin & Primal Pesto Roasted Root Veggies

Italian Pork Tenderloin
Primal Pesto Roasted Root Veggies

This was a simple Primal Pesto Roasted Root Veggies recipe.  I marinated the pork tenderloin the whole day and it was great.  The Primal Pesto Roasted Veggies made the meal though.  I would never have thought about coating these veggies in pesto then roasting them but they turned out great.  You have to be careful not to overcook the parsnips and still finish the carrots.  Hope you enjoy this as much as we did!

  • 2 cups organic Italian dressing
  • 4 cloves garlic, minced
  • 2 lb pork tenderloin, trimmed
  • 1⁄2 teaspoon kosher salt, 1⁄2 teaspoon pepper
  • 1 lb parsnip, peeled and chopped
  • 1 lb carrots, peeled and chopped
  • 3 large shallots, peeled and quartered
  • 6.5 oz organic pesto
  • 4 tablespoons olive oil
  • Salt and Pepper to taste

Combine dressing, garlic, and pork in a large zip-top plastic bag; seal and turn to coat. Refrigerate 2 hours. Preheat grill. Remove pork from marinade, and discard bag. Sprinkle pork with salt and pepper. Grill 22 minutes or until done, turning occasionally. Preheat oven to 425 degrees. Combine turnips, carrots, shallots, pesto, oil, salt and pepper on a rimmed baking sheet. Bake 40 to 45 minutes or until vegetables are tender and begin to brown, stirring twice.  Enjoy!

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