Nutrition Facts
4 servings
4
Recipe for Pork Tenderloin with Carrots and Chickpeas
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Discover this recipe for pork tenderloin with carrots and chickpeas. A delightful dish with oriental notes that delights us, featuring pork tenderloin in pieces, carrots, chickpeas, sweet and spicy spices such as cloves, cumin, Madras curry, turmeric, chili flakes, and of course, tomato paste.
Ingredients
4 Carrot
400 Chickpeas
1 Onion
2 cloves Garlic
400 Tomato pulp
Water
2 Bay leaf
2 Olive oil
Salt and freshly ground pepper
1 Turmeric
1 Madras Curry
1 Cumin
2 Clove
2 pinches Flaked chili pepper
Directions
1
Preparation of the vegetables: Wash and peel the carrots, garlic, and onion. Finely slice the garlic and onion. Cut the carrots on the diagonal. Drain and rinse the chickpeas.
2
Preparation of the meat Cut the tenderloin into medallions (slightly thick slices).
3
Cooking In a pot, pour in the olive oil, sauté the garlic and onion, remove and set aside.
4
Sauté the medallions until they are lightly browned on each side, then remove. Add the carrots and chickpeas to the pot, along with the garlic and onion, the spices, and the bay leaves. Pour in the tomato pulp, add the pork medallions, and cover with water.
5
Simmer on low heat for 50 minutes. The meat is cooked when it shreds with a fork.
Ingredients
Ingredients
4 Carrot
400 Chickpeas
1 Onion
2 cloves Garlic
400 Tomato pulp
Water
2 Bay leaf
2 Olive oil
Salt and freshly ground pepper
1 Turmeric
1 Madras Curry
1 Cumin
2 Clove
2 pinches Flaked chili pepper
Directions
Directions
1
Preparation of the vegetables: Wash and peel the carrots, garlic, and onion. Finely slice the garlic and onion. Cut the carrots on the diagonal. Drain and rinse the chickpeas.
2
Preparation of the meat Cut the tenderloin into medallions (slightly thick slices).
3
Cooking In a pot, pour in the olive oil, sauté the garlic and onion, remove and set aside.
4
Sauté the medallions until they are lightly browned on each side, then remove. Add the carrots and chickpeas to the pot, along with the garlic and onion, the spices, and the bay leaves. Pour in the tomato pulp, add the pork medallions, and cover with water.
5
Simmer on low heat for 50 minutes. The meat is cooked when it shreds with a fork.
Notes
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Annie
Super Recipe made and remade. Very easy to make and inexpensive. I make this recipe the day before because simmered it's much better. Thank you for this recipe. -
danlamar
Excellent! I served it with couscous. -
dominiquem72
absolutely delicious
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