Pork Medallions with Roasted Carrot, Apricot and Thyme Sauce over Creamy Scallion Quinoa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a tray, toss them with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 20 minutes, until tender with browned edges.

2. 2

   While the carrots roast, heat a medium saucepan with 1/2 tablespoon olive oil and 10 g butter. Add the white part of the scallions and half of the shallot. Cook for 2 to 3 minutes over medium heat until softened.

3. 3

   Add the quinoa to the saucepan and stir for 1 minute. Pour in 360 ml chicken broth and a pinch of salt. Bring to a boil, lower the heat, cover, and cook for 15 minutes until the quinoa is tender.

4. 4

   Remove the quinoa from the heat and stir in the heavy cream and the green part of the scallions. Cover again and set aside so it stays creamy.

5. 5

   Season the pork medallions with salt and black pepper on both sides. Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Sear the pork for 2 minutes per side.

6. 6

   Transfer the skillet to the oven at 220 °C / 425 °F and cook 6 to 8 minutes more, until the pork is just slightly pink in the center. Remove the medallions to a plate and let them rest for 5 minutes.

7. 7

   In the same skillet, add the remaining 1/2 tablespoon olive oil and the rest of the shallot. Cook for 2 minutes over medium heat. Add the garlic and cook for 30 seconds.

8. 8

   Add the dried apricots, white wine, and the remaining chicken broth. Scrape the bottom of the skillet to release the browned bits. Cook for 4 minutes over medium heat.

9. 9

   Add the roasted carrots, Dijon mustard, and fresh thyme. Cook 1 minute more. Blend the mixture until smooth; you can use a countertop or immersion blender.

10. 10

    Return the sauce to the skillet over low heat, add the remaining 10 g butter, and adjust with salt and black pepper. Stir until glossy and velvety.

11. 11

    Spoon creamy quinoa onto each plate, top with the pork medallions, and coat with the hot carrot, apricot, and thyme sauce.