Maple-glazed pork with roast pumpkin salad
Maple-glazed pork is paired with a roasted pumpkin salad, offering a blend of sweet and savory flavors. This dish features tender pork fillets coated in a sticky maple glaze, served with vibrant arugula and pumpkin salad.
Cook time 30 min
Prep time 10 min
Ingredients:
6 cups pumpkin1 short spray cooking spray oil
1/2 cup orange juice
1/3 cup maple syrup
1 tsp ginger root
2 garlic cloves
3 pork fillets
5 cups arugula
1 onion
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.
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 or/and sprinkle sesame seeds.
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.
Maple-glazed pork with roast pumpkin salad FAQ:
Roast the pumpkin in the preheated oven for about 25-30 minutes, or until tender and slightly golden. Make sure to turn it once halfway through the cooking time for even roasting.
The pork fillets are done when they reach an internal temperature of 145°F (63°C). You can use a meat thermometer for accurate measurement.
Yes, you can substitute pumpkin with other vegetables like sweet potatoes or butternut squash, which will also roast well and complement the flavors of the dish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove before serving again.
Yes, this recipe is naturally gluten-free as it does not contain any gluten-containing ingredients. Just ensure the maple syrup and any additional seasonings or sauces used are also labeled gluten-free.
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.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 33g
Carbohydrates 18g
Fiber 1.97g
Sugar 9g
Fat 3.79g
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