Caramelised balsamic pork with pumpkin
Discover the ultimate blend of flavors with our Caramelised Balsamic Pork with Pumpkin recipe. Tender pork fillets are seared to perfection and paired with roasted pumpkin, onions, and a hint of heat from red chili peppers. Drizzled with a sweet and tangy balsamic glaze, this dish is a delightful fusion of savory and sweet that's perfect for any dinner occasion.
- 01 Apr 2024
- Cook time 35 min
- Prep time 25 min
- 4 Servings
- 8 Ingredients
This caramelised balsamic pork with pumpkin is a delightful dish that brings a perfect balance of savory, sweet, and spicy flavors to your table. The tender pork fillets are beautifully complemented by the sweetness of caramelised onions and brown sugar, the tanginess of balsamic vinegar, and the warmth of red hot chili peppers. Paired with roasted pumpkin, this recipe is not only delicious but also packs a nutritious punch.
Ingredients:
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Cube the pumpkin into bite-sized pieces.
- Thinly slice the red hot chili peppers.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the pork fillets with salt and pepper to taste.
- Add the pork fillets to the skillet and cook for about 4-5 minutes on each side or until they are browned and cooked through. (The internal temperature should reach 145°F/63°C for medium-rare, 160°F/71°C for medium.)
- Remove the pork from the skillet and set aside to rest.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the chopped onion and cook for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the brown sugar and balsamic vinegar into the skillet with the onions and garlic.
- Simmer the mixture for about 3-5 minutes, stirring frequently, until it thickens slightly and becomes caramelized.
- Add the cubed pumpkin and sliced red hot chili peppers to the skillet.
- Stir well to coat the vegetables with the caramelized sauce.
- Cover the skillet and cook for about 10-15 minutes, stirring occasionally, until the pumpkin is tender and cooked through.
- Slice the rested pork fillets into medallions.
- Add the sliced pork back to the skillet to reheat and coat with the sauce.
- Stir gently to combine all the ingredients and ensure the pork is warmed through.
- Serve the caramelized balsamic pork with pumpkin hot, garnished with additional chili slices if desired for extra heat.
Tips:
- Ensure that the pork fillets are at room temperature before cooking to achieve an even cook.
- Cut the pumpkin into uniform pieces to ensure even roasting.
- When caramelising the onions, cook them on medium-low heat to prevent burning and achieve a deep, rich flavor.
- Taste and adjust the seasoning as per your preference, especially since the level of heat from the chili peppers can vary.
- Allow the pork to rest for a few minutes after cooking to retain its juices.
There you have it - a sumptuous caramelised balsamic pork with pumpkin that's sure to impress your family and friends. This dish perfectly marries succulent pork, sweet and savory caramelised elements, and the slight heat from the chili peppers, all harmoniously balanced by the roasted pumpkin. Enjoy this culinary delight, and don’t forget to experiment with the ingredients and spices to make it your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 1.70g | 4% |
| Sugar 24g | 25% |
| Fat | |
| Fat 9g | 11% |
| Saturated 1.73g | 6% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 520ug | 58% |
| Choline 100mg | 17% |
| Vitamin B1 1.09mg | 91% |
| Vitamin B2 0.50mg | 39% |
| Vitamin B3 8mg | 48% |
| Vitamin B6 1.03mg | 60% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 44mg | 48% |
| Vitamin E 1.64mg | 11% |
| Vitamin K 4.31ug | 4% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 2.43mg | 22% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 980mg | 29% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 2.43mg | 22% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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