Pork tenderloin and carrots get super tender in the slow cooker. A finishing drizzle of fresh, homemade arugula pesto on top adds a burst of bright, nutty flavor.
Ingredients
- 3 medium carrots
- 1 lb pork tenderloin
- 6 cloves garlic, divided
- 1 ¼ cups reduced-sodium chicken broth
- 2 cups packed arugula
- ½ cup chopped walnuts
- ½ cup grated Parmesan
- ½ cup olive oil
- Crusty bread, to serve (optional)
Steps
- Peel and cut carrots into ½” pieces. To a 6-qt. slow cooker, place pork tenderloin in the center and season generously with salt and pepper.
- Mince 3 cloves garlic. To slow cooker, add carrots and garlic around pork. Pour broth over top, tossing carrots and turning pork to coat. Season with salt and pepper.
- Cover and cook on low until carrots are tender and pork reaches an internal temperature of 145°F, 3 to 4 hours. Remove carrots and pork and let rest 10 minutes.
- Meanwhile, in a food processor, combine arugula, walnuts, Parmesan and remaining 3 cloves garlic. Season with salt. Pulse while drizzling olive oil into food processor. Spoon pesto over pork and carrots. Serve with crusty bread, if desired.
This recipe is
- Egg-free
Tags
- Family Friendly
- Guiding Stars
- Meal Prep