Parlsey & Mint Pistou Rubbed Pork Medallions With Orange Cardamom Carrots, Apple Potato Mash & a Bou

Ingredients

• 3, 2 lb. pork tenderloins, trimmed of silver and sliced into 2 1/2” medallions
• 2 C packed Italian parsley
• 6 – 8 large mint leaves
• 2 large cloves of garlic, halved
• ½ oz +/- of parmigiana reggiano cheese
• 3/4 C chopped walnuts
• 1 t kosher salt
• ¼ t black pepper
• ¼ C olive oil, use more if needed to achieve paste consistency, + more for pan to sauté
• Extra chopped parsley to garnish
• 1 lb. multi-colored carrots, peeled, tops trimmed but green left on, halved, and then quartered on some to achieve consistent size for roasting
• Zest from 2 clementines
• Juice from 2 clementines
• 2 T oil
• 1 t kosher salt, ½ t black pepper
• ¼ t fresh grated nutmeg
• ¼ t ground cardamom
• 2 large granny smith apples, skin on, cut into large cubes
• 6 C cubed chunks of washed but unpeeled Yukon gold potatoes
• 4 T salted butter
• 2 ½ t kosher salt, ½ t black pepper
• ¼ C AP flour
• 1 ½ t kosher salt, ½ t black pepper
• 3 T butter for roux
• 2 Knorr vegetable bouillon cubes dissolved in 4 C boiling water
• 3 T good bourbon