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Pork with Pumpkin Puree

Taste autumn and enjoy this sweet combination.

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  • 4 persons
  • 125 min.
  • Main dish
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Recipes from Oil & Vinegar

Nice to know

Pumpkins are known a s a sweet kind of vegetable and taste delicious in soups, roasted in salads or chutneys. They are rich in fibers and vitamin A. Common eatable pumpkins are: 

  • winter pumpkin: a large pale orange pumpkin, famous because of Halloween
  • butternut squash: a bottle shaped white pumpkin 
  • kabotcha:  deep green Japanese pumpkin with white stripes
  • hokkaido: a small orange pumpkin
  • spaghetti squash: pale green pumpkin with stringy flesh that looks like spaghetti.

The sweet vegetable!

  • Groceries

    Pork 'Wild Garlic': • 450 g pork • 3 el Wild Garlic Mix • 3 el soy sauce • 5 el Balsamico di Modena • 1 tl pink pepper • 4 cloves of garlic • 1 bay leaf

    Pumpkin puree: • 1 pumpkin (± 1 kg) • 3 el Pumpkin Seed Pesto • 2 el Olive Oil (neutral species)

  • Pork 'Wild Garlic'

    Mix the ingredients into a marinade. Add the pork and cook for at least three hours in a bowl in the fridge so that the marinade withdraws well. Let it come to room temperature and then fry the marinated pork on all sides over high heat on. Lower the heat and add the remaining marinade. Let the tenderloin, depending on the thickness of the meat, 8 to 12 minutes to this yarn is nice pink. If necessary, add a splash of water if the marinade is sticking.

    Pumpkin puree

    Halve the pumpkin and scoop out the stones. Lubricate both sides with the Pumpkin Seed Pesto)and Olive oil and put the two sides together again. Wrap in aluminum foil and place it about 1 hour in the oven at 180 ° C. Check for doneness after 1 hour, the pumpkin is good if you can stick there. Easily Otherwise, leave a bit in the oven. Spoon the empty halves, if the pumpkin has cooled slightly. Season with salt and pepper and serve hot.

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