Marinate Ahead
Grilled Pork Tenderloin with Basil-Walnut Pesto
Rosemary-Roasted Baby Carrots and Radishes
Ingredients
- 2 lb pork tenderloin
- 2 Tbsp avocado oil
- 2 cups packed fresh basil leaves
- 2 cloves garlic, minced
- ½ cup raw walnut halves
- ½ cup extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 tsp kosher salt
- ½ tsp pepper
Instructions
- Preheat grill or grill pan to medium-high heat. Rub pork with avocado oil; sprinkle lightly with salt and pepper.
- Grill pork, covered, 12 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F, turning often. Let stand 10 minutes before slicing.
- Meanwhile, process basil, garlic, nuts, olive oil, lemon juice, 1 tsp salt, and ½ tsp pepper in a food processor or blender until almost smooth. Serve pesto over pork.
Side Dish Ingredients
- 2 lb baby carrots with tops
- 2 (6-oz) pkg radishes, halved
- 3 Tbsp avocado oil
- 1 Tbsp chopped fresh rosemary (or use 1 Tbsp dried)
- 4 cloves garlic, minced
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 450°F. Halve any large carrots lengthwise. Toss together all ingredients on a large rimmed baking sheet.
- Bake 20 to 25 minutes or until vegetables are browned and tender, stirring occasionally.
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