Pork tenderloin with sweet and sour pumpkin
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 460, total fat 20 G., saturated fats 4 G., proteins 40 G., carbohydrates 28 G., fiber 6 G., cholesterol 112 mg, sodium 697 mg, sugar 14 G.
Calories 460, total fat 20 G., saturated fats 4 G., proteins 40 G., carbohydrates 28 G., fiber 6 G., cholesterol 112 mg, sodium 697 mg, sugar 14 G.
Pumpkin is a great alternative to traditional potatoes as a side dish for pork. Pumpkin is just as filling and nutritious, but much healthier. Its naturally sweet flavor makes a wonderful contrast with the meat, especially when balanced with the tartness imparted by wine vinegar and capers. The resulting flavor is perfectly balanced and unique. Pan-fry pork escalopes and serve them with sweet and sour pumpkin. With this side dish, you won't need any additional sauces.
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.
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:
- 4 pork escalopes weighing 180 g each, beaten to a thickness of 0.5 cm if necessary.
- 5 cups butternut squash, peeled and cut into 2.5cm cubes (about 0.6 kg)
- 1/4 cup olive oil
- 3 stalks of celery
- 1 red onion
- 2 tbsp chopped thyme
- 3 cloves garlic, chopped
- 2 tbsp capers (drain liquid, rinse capers)
- 1/4 cup red wine vinegar
- 3 tablespoons of sugar
- 2 tbsp chopped fresh basil
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Cooking the dish according to the recipe:
- Place the baking sheet in the oven and preheat to 230°C (450°F). Toss the pumpkin with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a small amount of ground black pepper and spread it in a single layer on the hot baking sheet. Roast until the pumpkin is tender and crispy on the bottom, about 20 minutes.
- Meanwhile, chop the celery and red onion. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Season the pork with salt, pepper, and 1 tablespoon thyme. Add 2 pork scallops to the skillet and cook, turning once, until browned and cooked through, about 3 minutes. Transfer to a plate and cover to keep warm. Add another 1 tablespoon oil to the skillet and repeat with the remaining pork.
- Add the remaining 1 tablespoon oil, celery, red onion, and 1/4 teaspoon salt to the skillet. Cook, stirring, until tender, about 3 minutes. Add the garlic, capers, and the remaining 1 tablespoon thyme and cook, stirring, until the garlic is golden, about 3 minutes. Add the squash, vinegar, sugar, and 1/4 cup water and cook until almost all the liquid is absorbed, 1 to 2 minutes. Season with salt, pepper, and basil. Divide the pork and vegetables among plates.
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