INGREDIENTS
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1/2 c. packed fresh flat-leaf parsley leaves
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1 tbsp. finely chopped fresh rosemary
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1 pork tenderloin
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2 large carrots
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1 lb. Asparagus
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salt
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Pepper
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1 tbsp. Extra virgin olive oil
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1 tsp. Extra virgin olive oil
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1 bunch radishes
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1 green onion
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1 package baby greens and herbs mix
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1/4 c. balsamic vinegar