Pork medallions with roasted carrot purée
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Carrots are one of the best sources of beta-carotene. They also contain flavonoids, which are phytochemicals that function as health-giving antioxidants.
500g carrots, thinly sliced
3 cloves garlic, peeled
5 teaspoons olive oil
1/2 cup chicken stock
3 teaspoons no-added-salt tomato paste
500g well-trimmed pork fillet, cut into 8 slices
2 tablespoons chopped fresh basil
- Preheat the oven to 220°C. Toss together the carrots, garlic and 2 teaspoons of the oil in a metal baking dish. Bake, tossing the carrots occasionally, for 20 minutes.
- Transfer the carrots to a food processor and Purée along with the stock, 1/2 cup water, the tomato paste and a pinch each of salt and cayenne pepper. Put aside.
- Heat the remaining oil in a large nonstick frying pan over moderately high heat. Cook the pork for 2 minutes each side or until browned and cooked through. Transfer to a plate.
- Wipe out the pan, add the carrot purée and bring to the boil. Spoon onto 4 plates, top with the pork, then sprinkle with the basil.
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