Pork loin with pumpkin and rosemary is a simple, quick, and flavorful seasonal main course. The pumpkin, with its enveloping sweetness, pairs perfectly with pork, while rosemary adds a rustic touch. It’s the ideal recipe to prepare in the fall when pumpkin is always in the kitchen, and you want to serve a tasty and colorful dish without spending too much time at the stove!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Seasonality: Fall, Winter
- Energy 287.74 (Kcal)
- Carbohydrates 8.64 (g) of which sugars 3.32 (g)
- Proteins 31.94 (g)
- Fat 13.78 (g) of which saturated 4.68 (g)of which unsaturated 12.46 (g)
- Fibers 0.74 (g)
- Sodium 254.64 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10 oz pork loin (sliced)
- 9 oz pumpkin (net of waste)
- 1 clove garlic
- 1 sprig rosemary
- rice flour (or other flour)
- extra virgin olive oil
- butter
- salt
- pepper
Tools
- Pan
- Cutting board
Preparation
After removing the seeds and skin, cut the pumpkin into small cubes. If you use a hokkaido pumpkin like me, you can leave the skin on.
In a large pan, brown a clove of garlic with a drizzle of extra virgin olive oil. Add the pumpkin (1), salt and cook it for about ten minutes, until the cubes are tender but golden on the outside.
When ready, remove them from the pan and set them aside.
Flour the pork loin slices on both sides. Add a piece of butter to the pan and let it melt, then place the slices in the pan (2).
Cook them for a few minutes, turning them a couple of times and adding a pinch of salt and pepper. If you like, you can deglaze the pan with a splash of white wine, or add a little broth if it dries too much.
Now add the pumpkin cubes (3) and a sprig of rosemary, chopped or broken into pieces.
Let it flavor and finish cooking for another 5-6 minutes.
Pork loin with pumpkin and rosemary is ready to be served at the table, tender and tasty!
Tips and Notes
If you want the pumpkin cubes to remain intact, brown them over high heat without adding water. I recommend choosing a variety of pumpkin with firm and dry flesh, like hokkaido or delica.
Adjust the cooking time according to the thickness of the slices: if they are a bit thick, slightly pound them before flouring.
FAQ (Questions and Answers)
How can I substitute pork loin?
Pork pairs best with pumpkin, but if you prefer, you can substitute it with veal or turkey.
Can I add other ingredients?
Sure, you can add speck or pancetta cubes, or garnish with balsamic glaze at the end of cooking.
