Pork medallions with roasted carrot purée

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.

Janet Mitchell

Serves: 4 

  • 500g carrots, thinly sliced
  • 3 cloves garlic, peeled
  • 5 teaspoons olive oil
  • 1/2 cup chicken stock
  • 3 teaspoons no-added-salt tomato paste
  • Salt
  • Cayenne pepper
  • 500g well-trimmed pork fillet, cut into 8 slices
  • 2 tablespoons chopped fresh basil

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. 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.
  2. 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.
  3. 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.
  4. 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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