INGREDIENTS
Dutch Oven
Knife Sharpener
Medium Pork Tenderloin (Pork Shoulder)
4
Large Carrots
4
Medium Sweet Potatoes
6
Medium Garlic Cloves (peeled)
4
Tbp Olive Oil
250 milliliters
White Wine
1 tbsp
Pork Seasoning
1 tbsp
Mustard Powder
1 tsp
Sage
Salt & Pepper
Vegetable OXO Cube
Fresh Rosemary
Black Peppercorns (optional)