Maple-glazed pork with roast pumpkin salad
Discover the perfect blend of sweet and savory with this Maple-Glazed Pork with Roast Pumpkin Salad recipe. Featuring tender pork fillets glazed with maple syrup and ginger, and paired with a vibrant salad of roasted pumpkin, fresh arugula, and zesty orange juice, this dish is sure to delight your taste buds and elevate your meal experience.
- 01 Apr 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
Maple-glazed pork with roast pumpkin salad is a delightful combination of sweet and savory flavors, perfect for a nutritious and satisfying meal. This recipe pairs tender, juicy pork fillets coated in a sticky maple glaze with a vibrant roast pumpkin salad topped with fresh arugula and onions. Whether for a family dinner or a special occasion, this dish is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Spread the pumpkin cubes on a baking sheet.
- Lightly spray the pumpkins with cooking spray oil to coat evenly.
- Season with a pinch of salt and pepper, if desired.
- Roast the pumpkin in the preheated oven for about 25-30 minutes, or until tender and slightly golden, turning once halfway through the cooking time.
4. Prepare the Maple Glaze:
- In a small saucepan, combine the orange juice, maple syrup, grated ginger root, and minced garlic.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Let it simmer for about 5-7 minutes until it thickens slightly. Remove from heat and set aside.
- Season the pork fillets with salt and pepper on both sides.
- Heat a non-stick skillet over medium-high heat.
- Sear the pork fillets for about 3-4 minutes on each side until they are browned.
- Reduce the heat to medium and brush the pork fillets generously with the prepared maple glaze.
- Continue cooking the fillets for another 6-8 minutes, turning occasionally and applying more glaze, until they reach an internal temperature of 145°F (63°C) and are cooked through.
- Remove from heat and let the pork rest for a few minutes.
- In a large mixing bowl, combine the arugula and sliced onion.
- Add the roasted pumpkin cubes to the salad mixture.
- Drizzle with a small amount of any remaining maple glaze and toss gently to combine.
- Slice the rested pork fillets.
- Plate the arugula and roasted pumpkin salad.
- Top with the sliced, maple-glazed pork fillets.
- Optionally, drizzle any remaining glaze over the top for extra flavor.
Tips:
- Preheat your oven to 400°F (200°C) to ensure it's ready for roasting the pumpkin.
- Cut the pumpkin into even-sized pieces to ensure they cook uniformly.
- Marinate the pork fillets in the maple syrup, orange juice, ginger, and garlic mix for at least 30 minutes to enhance the flavors.
- Line your baking tray with parchment paper to prevent the pumpkin from sticking and make for easy clean-up.
- Cook the pork fillets until they reach an internal temperature of 145°F (63°C) for optimal tenderness and safety.
- Allow the pork to rest for a few minutes after cooking to let the juices redistribute, ensuring juicy and tender meat.
- Toss the roast pumpkin with arugula and onions just before serving to keep the greens fresh and crisp.
This savory maple-glazed pork paired with the vibrant and fresh roast pumpkin salad is a perfect blend of flavors and textures. The combination of sweet maple and juicy pork alongside the roasted pumpkin and fresh greens makes for a well-rounded meal. Enjoy this dish as a comforting dinner that's both delicious and nutritious.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 240kcal | 10% |
| Protein | |
| Protein 33g | 23% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 1.97g | 5% |
| Sugar 9g | 9% |
| Fat | |
| Fat 3.79g | 4% |
| Saturated 1.19g | 4% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 800ug | 89% |
| Choline 140mg | 26% |
| Vitamin B1 1.64mg | 136% |
| Vitamin B2 0.75mg | 58% |
| Vitamin B3 11mg | 70% |
| Vitamin B6 1.36mg | 80% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.76ug | 32% |
| Vitamin C 30mg | 35% |
| Vitamin E 2.41mg | 16% |
| Vitamin K 30ug | 24% |
| Minerals | |
| Calcium, Ca 99mg | 7% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 3.41mg | 31% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 480mg | 38% |
| Potassium, K 1420mg | 42% |
| Selenium, Se 45ug | 85% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 3.61mg | 33% |
| Water | |
| Water 350g | - |
| * 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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