1 pound carrots, thinly sliced
3 cloves garlic, peeled
5 teaspoons olive oil
1/2 cup chicken broth
1 tablespoon no salt added tomato paste
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound well trimmed pork tenderloin, cut into 8 slices
2 tablespoons flour
2 tablespoons slivered fresh basil
Preparation Instructions:
Preheat the oven to 450 degrees. In a metal baking pan, toss together the carrots, garlic, and 2 teaspoons 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 puree along with the broth, 1/2 cup of water, the tomato paste, salt, and cayenne. Set aside. In a large nonstick skillet, heat the remaining 3 teaspoons oil over moderately high heat. Dredge the pork in the flour, shaking off the excess. Saute for 2 minutes per side or until browned and cooked through. Transfer to a plate. wipe out the skillet, add the carrot puree, and bring to a boil. Spoon onto 4 plates, top with the pork, and sprinkle with the basil. Serves 4.