Ingredients
3 (2-ounce) pork loin medallions
1 teaspoon canola oil
6 baby carrots
2 cups low- or no-sodium vegetable stock
1/4 cup cooked oatmeal (cooked in water only)
Preparation
Preheat a grill pan over medium-high heat. Brush pork medallions with canola oil and place on grill pan; cook, turning, until medium-well. Remove from grill and let cool.
Meanwhile, place carrots and vegetable stock in a medium saucepan; bring to a boil over medium-high heat and immediately reduce to a simmer. Simmer until tender. Transfer carrots to the jar of a blender or bowl of a small food processor; blend, adding just enough cooking liquid to make smooth.
Spread carrot puree on a serving plate. Cut pork into small pieces and place on carrot puree. Roll oatmeal into small trufflelike balls and place on plate around pork. Serve.
