Ingredients
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3 medium carrots
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1 lb pork tenderloin
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6 cloves garlic, divided
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1 1/4 cups reduced-sodium chicken broth
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2 cups packed arugula
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1/2 cup chopped walnuts
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1/2 cup grated Parmesan
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1/2 cup olive oil
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Crusty bread, to serve (optional)
Steps
1
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.
2
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.
3
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.
4
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.
