From Sandi's Recipe File - Pork Medallions with Roasted Carrot Puree

Presents

"Pork Medallions with Roasted Carrot Puree"

Recipe Source:
November 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

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.

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