Ingredients
- 2 bunches dutch or small carrots, or 1kg large carrots
- 3 tbsp extra-virgin olive oil
- 60ml dry or semi-dry marsala (or fi no sherry)
- Salt and pepper
- 12 medallions of pork fillet, each about 3cm thick
- 1/2 cup sage leaves
Method
Trim tops of dutch carrots and peel them. Place peeled carrots in bowl of cold water until needed. If using large carrots, peel and cut into centimetre-thick rounds. When
ready, remove carrots from water and dry well with kitchen paper or clean towel. Heat two tbsp extra virgin olive oil in pan on moderate flame. Add carrots and turn up
flame, moving them for two to three minutes until they soften.
Add marsala and keep carrots moving on high heat until there are only three to four spoonfuls of liquid left. Remove from heat, season with salt and pepper and keep warm. In another pan, heat remaining olive oil and fry pork medallions about a minute on each side, on moderate heat. When turning medallions over, add sage leaves and season.
Once cooked, serve with carrots and some of the pan juices.
