Steps to Make Roasted Carrots With Carrot Top Pesto And Burrata

Roasted Carrot And Fennel Pork

To make the pesto, put the carrot tops and basil in a small food processor and pulse several times.

Recipe Summary Roasted Carrot And Fennel Pork

Delicious and super easy! Chop, roast, and serve!

Ingredients | Roasted Carrots With Carrot Top Pesto And Burrata

1 (1 pound) pork loin

3 tablespoons honey mustard

2 tablespoons dried thyme

3 large fennel bulbs, chopped

5 carrots, chopped

1 large onion, chopped

1 tablespoon salt

½ teaspoon ground black pepper

Directions

Preheat oven to 425 degrees F (220 degrees C).

Rub pork loin with honey mustard and thyme.

Combine fennel, carrots, and onion in a 9x13-inch baking dish; season with salt and pepper.

Roast vegetables in the preheated oven for 45 minutes. Nestle the pork loin in the center of the vegetables and cook until pork is cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Thinly slice the pork loin to serve.

Info | Roasted Carrots With Carrot Top Pesto And Burrata

prep: 15 mins cook: 1 hr 10 mins total: 1 hr 25 mins Servings: 6 Yield: 6 servings

TAG : Roasted Carrot And Fennel Pork

Meat and Poultry Recipes, Pork, Pork Tenderloin Recipes,