Pork Medallions with Roasted Carrot Purée

Number of servings : 4Prep time: Cooking time: 30 minutesType of meal : | Main Courses | Main CoursesSpecial diet : Ingredients454 g (1 lb) carrots, thinly sliced3 cloves garlic, peeled25 mL (5 tsp) olive oil125 mL (1/2 cup) chicken broth15 mL (1 tbsp) no-salt-added tomato paste2 mL (1/2 tsp) salt0.5 mL (1/8 tsp) cayenne […]

Number of servings : 4

Prep time:

Cooking time: 30 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:293

Pork Medallions with Roasted Carrot Purée
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Pork Medallions with Roasted Carrot Purée
Print Recipe

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