Number of servings : 4
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
454 g (1 lb) carrots, thinly sliced
3 cloves garlic, peeled
25 mL (5 tsp) olive oil
125 mL (1/2 cup) chicken broth
15 mL (1 tbsp) no-salt-added tomato paste
2 mL (1/2 tsp) salt
0.5 mL (1/8 tsp) cayenne pepper
454 g (1 lb) well-trimmed pork tenderloin, cut into 8 slices
30 mL (2 tbsp) flour
30 mL (2 tbsp) slivered fresh basil
- Preheat the oven to 230°C (450°F). In a metal baking pan, toss together the carrots, garlic, and 10 mL (2 tsp) of the olive oil. Bake, tossing the carrots occasionally, for 25 minutes or until the carrots are tender. Transfer the carrots to a food processor and purée along with the broth, 125 mL (1/2 cup) of water, the tomato paste, salt, and cayenne.
- Set aside. In a large nonstick skillet, heat the remaining 15 mL (3 tsp) oil over moderately high heat. Dredge the pork in the flour, shaking off the excess.
- Sauté for 2 minutes per side or until browned and cooked through. Transfer to a plate. Wipe out the skillet, add the carrot purée, and bring to a boil. Spoon onto 4 plates, top with the pork, and sprinkle with the basil.
Imported on 2011-01-20 16:41:26 — Original ID:293