Pork Tenderloin with Carrots and Pesto Potatoes

Marinade

• 2 oz Dijon mustard
• 2 oz extra virgin olive oil
• 1 oz soy sauce
• 1 oz dark brown sugar
• 1 tsp mixed dried herbs
• 1 tsp garlic powder
• 1 pork tenderloin (approx. 18-20 oz), cut in half, to fit Varoma

Carrot Top Pesto

• 3 oz Parmesan cheese, cut into pieces
• 1 bunch whole baby rainbow carrots, reserve green tops for pesto (see Tip)
  of 1 package baby carrots, plus 1.5 oz greens (see Tip)
• 1 oz pine nuts
• 1 garlic clove
• 1 ½ oz fresh basil leaves
• 5 ½ oz extra virgin olive oil

Steaming in the Varoma

• 24 oz water
• 20 oz baby gold potatoes, quartered