Pork fillets with rosemary and carrot puree

Delicious pork fillets with a perfect sauce of balsamic, butter and vegetable broth that in combination with rosemary give an incredible taste to our food! Accompany them with the carrot puree that I suggest you!

Ingredient

• 6 pork fillets without bones
• 2 tbsp. of olive oil
• 1 tbsp. of butter
• 3 cloves of garlic
• 3 tbsp. of flour
• 100ml of balsamic vinegar
• 50ml of red wine
• 100ml of vegetable broth
• 1 tsp. of honey
• Salt, Pepper

For the puree:
• 700gr. carrots (about 20 pieces)
• 3 medium potatoes
• 1 onion
• 1 clove of garlic
• 200ml of orange juice
• 2 tbsp. of grated ginger
• 2 tbsp. of butter
• Salt, Pepper

Execution

For the fillets:

1. Put the flour on a plate. Season the pork fillets with salt and pepper and pass them through the flour. We do this because it will help our sauce to set in the pan.
2. Put the olive oil and butter in a pan and let it heat up. Add the fillets and cook them on both sides until they turn brown (we do not want them to be completely cooked), remove from the pan and put them on a plate.
3. In the same pan, sauté the chopped garlic with the rosemary in a little butter, quench with the wine and the balsamic vinegar and add the broth. When it boils, add the fillets and let them cook and melt.

For the carrot puree:

1. Cut the potatoes, carrots and onion into pieces. Boil all the ingredients in salted water except the orange juice and butter.
2. When they are ready, drain and put them back in the pot with the orange broth, bring to a boil. Mash with a hand blender or in the multi, gradually putting the frozen butter in pieces. This will give a nice texture to our puree.