Mambo Sprouts

Grilled Pork Tenderloin with Peas and Carrots

Recipe courtesy of Chef Keith Snow of www.HarvestEating.com.

Ingredients:

• 2 small heirloom pork tenderloin, cleaned
• 1/2 cup BBQ spice mix (recipe follows)
• 1 1/2 cups diced organic carrot
• 1 cup fresh organic peas
• 2 Tbsp. organic butter
• 1 medium shallot, chopped
• 1 cup water
• 1 Tbsp. white wine
• salt and pepper

Directions:

1. Season the pork and grill over a medium hot grill for about 10-15 minutes turning only once. When done the pork will be firm to the touch and the juices will be clear. Allow the pork to rest covered for five minutes.
2. Meanwhile, in a large shallow pan bring the water to a simmer and add the carrots. Cook the carrots for a few minutes then add the peas. If using fresh peas (not frozen) the peas and carrots can go into the water at the same time.
3. When the peas and carrots are done the carrots will be bright orange and the peas bright green.
4. Add the butter, salt and pepper to the peas and carrots before serving alongside the pork tenderloin.

Servings: 4