Ingredients
- 250 ml (1 cup) carrot juice
- 1 package duBreton pork cutlets
- 60 ml (1/4 cup) flour
- 5 ml (1 tsp.) fresh ground ginger
- 2 ml (1/2 tsp.) ground nutmeg
- 2 ml (1/2 tsp.) ground cinnamon
- Ground salt and pepper, to taste
- 30 ml (2 tbsps.) olive oil
- 15 ml (1 tbsp.) butter
- 1 french shallot, chopped
- 1 clove of garlic, minced
- 2 peaches, quartered
- 500 ml (2 cups) baby carrots or rainbow carrots, blanched
- 125 ml (1/2 cup) white wine
- 180 ml (3/4 cup) 35% or 15% cooking cream
Preparations
- Pre-heat oven to 150 oF (275 oC).
- Using a small saucepan, bring carrot juice to a boil and reduce to 60 ml (1/4 cup).
- On a plate, mix flour with spices, salt and pepper and coat cutlets.
- Heat oil over high heat in a pan and melt butter. Sear the pork 1 to 2 minutes each side. Keep warm in oven.
- Using the same pan, sauté the shallot and garlic.
- Add peaches and carrots and continue cooking 2 to 3 minutes.
- Deglaze with white wine and reduce to a third.
- Add the reduced carrot juice and cream. Simmer until desired consistency is obtained. Adjust seasoning.
- Serve pork cutlets with peaches and carrots topped with cream sauce.
