Spicy carrots with pork medallions

Name: Spicy carrots with pork medallions
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 250 g Basmati rice; 750 g small bunches of carrots; 20 g Butter or margarine; 1 TEASPOON Curry; 1 TEASPOON Sugar; 1 knife tip Cumin; 200 ml Vegetable broth (instant); 8 Medallions of pork (about 80 g; 8 discs (10 g each) Bacon; 1 TABLESPOON Oil; 1 TEASPOON sauce thickener; 7-10 Tbsp white pepper; 7-10 Tbsp Coriander

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
250 g Basmati rice
750 g small bunches of carrots
20 g Butter or margarine
1 TEASPOON Curry
1 TEASPOON Sugar
1 knife tip Cumin
200 ml Vegetable broth (instant)
8 Medallions of pork (about 80 g
8 discs (10 g each) Bacon
1 TABLESPOON Oil
1 TEASPOON sauce thickener
7-10 Tbsp white pepper
7-10 Tbsp Coriander

Directions

1
Boil 600 ml of lightly salted water. Add rice, bring to the boil, cover and allow to swell at low heat for about 20 minutes. Clean the carrots, leaving a little green. Peel carrots and wash thoroughly. Heat fat in a pot and stir in curry.
2
Add the carrots, sugar, cumin and stock and steam covered for about 15 minutes. In the meantime wrap medallions with bacon and season with salt and pepper. Heat oil in a pan. Brown the meat on each side. Fry over medium heat for about 4 minutes on each side. Remove carrots from the stock. Stir in the sauce thickener and simmer for about 2 minutes. Season with salt and pepper. Add the carrots again.
3
Remove carrots from the stock. Stir in the sauce thickener and simmer for about 2 minutes. Season with salt and pepper. Add the carrots again. Serve spicy carrots with pork medallions and rice. Garnish with coriander green as desired