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    Written By Viet
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      Date and Tamarind Pork Tenderloin with Roasted Carrots and Parsnips Serves 4 Ingredients: 1 1/4 lb pork tenderloin salt 1 jar of Tamarind Date Sauce 2 tablespoons canola oil 1 lb carrots, peeled and cut into 2" x 1/2" slices 1 lb parsnips, peeled and cut into 2" x 1/2" slices 3 tablespoons olive oil   Method: 1. Heat oven to 400°F. 2. Bring the pork tenderloin to room temperature, season well with salt and coat with 3 tablespoons of Tamarind Date Sauce. 3. Line a cookie tray with parchment paper and toss the carrots and parsnips in the olive oil and a teaspoon of salt. Roast in the oven for 10 minutes. 4. Meanwhile, heat the canola oil in a large skillet