(Mass Appeal) – If you haven’t decided on your Easter menu yet, Chef John Slattery is here now with a Roast Pork tenderloin and Carrots with Spring Onion Pesto you might want to consider.

Pork Tenderloin
8 to 10 medium carrots
Salt
Pepper

Spring onions
Parsley
Garlic
Scallions
Shallots
Chives
Pecans
Walnut oil