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.
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.
Preparation of the meat Cut the tenderloin into medallions (slightly thick slices).
Cooking In a pot, pour in the olive oil, sauté the garlic and onion, remove and set aside.
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.
Simmer on low heat for 50 minutes. The meat is cooked when it shreds with a fork.
0 servings
4
EN 
TH