Baked pork with pumpkin and apple relish

Votes: 1

How to Make - Roasted Pork with Pumpkin and Apple Relish

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 487, total fat 22 G., saturated fats G., proteins 47 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.

A dish with an English twist, Pork with Pumpkin and Apple Relish, is more relevant than ever in autumn, when pumpkins and apples are harvested. They perfectly express the flavors of this season, while also being a rich source of fiber. For an even richer sauce, you can use vegetable broth instead of water. White wine is also a good deglaze. The tender meat is infused with the other flavors and complements the sauce perfectly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 pork tenderloins, 450g each, trim off excess fat
1 small butternut squash, peeled and cut into 2.5cm pieces
2 heat-safe apples, such as Bramleys, peeled and cut into 1cm pieces.*
1 tsp. grated nutmeg
1.5 tsp minced garlic (about 2 large cloves)
2 tbsp fresh chopped sage
1 medium red onion, cut into 1cm pieces.
1 tbsp. honey mustard
1 sprig of fresh rosemary
5 tbsp (75 g) butter, cut into pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, butternut squash, apples, rosemary, sage

Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a bowl, combine nutmeg with 1 teaspoon of garlic and sage. Rub the pork with the mixture and season with salt and pepper.

In a bowl, combine the pumpkin, apples, onion, 1/2 teaspoon of the remaining garlic, honey mustard, and salt and pepper to taste. Spread the mixture on a long sheet of foil. Add the rosemary and 3 tablespoons (45 g) of butter. Then, gather the edges of the foil together and fold it over to seal the bag.
Place the foil on a baking sheet and bake on the top rack until softened (30-35 minutes). Prick the foil pouch to allow steam to escape.
Meanwhile, heat a large oven-safe skillet over medium-high heat. Add the remaining 2 tablespoons (30 g) butter and brown the pork on all sides, about 8 minutes. Add 2 tablespoons of water and scrape up any browned bits.
Then place the pan on the bottom rack of the oven and roast until a meat thermometer registers 145°F (65°C), about 15 minutes. Transfer the pork to a cutting board and let it rest for 5 minutes.
Return the pan to medium heat. Pour in 1/2 cup water, scrape up any browned bits, and simmer for about 2 minutes. Slice the pork and pour the sauce from the pan over it. Serve with pumpkin and apples.

Note *

Some apple varieties are more suitable for cooking than those suitable for eating raw. Consider these varieties for use in recipes for pies, custards, apple butter, and fruit preserves. They have a smooth texture, don't produce too much foam, and will enhance the color of the finished dish. Culinary varieties are characterized by firm fruits with juicy flesh and a sweet, slightly tart flavor and high vitamin C content. Apples such as Idared, Gala, Antonovka, Cortland, McIntosh, Florina, Jonathan, and Wagner are used exclusively for cooking; they are simply indispensable in the kitchen..