Pork and pump­kin with chimichurr­i

Central and North Burnett Times - - LIFE PUZZLES - Recipe by Kerrie Ray Photo by Jeremy Si­mons

prep / 10 min­utes cook / 35 min­utes

In­gre­di­ents

1.2kg kent pump­kin, skin on, cut into thin wedges 500g lean pork fil­let 45g ( 1⁄ cup) smoked al­monds, 4 chopped 40g baby rocket CHIMICHURR­I: 1 long fresh red chilli, chopped 2 gar­lic cloves, peeled 1 cup fresh co­rian­der stems and leaves 1⁄ cup fresh con­ti­nen­tal pars­ley 3 leaves 1⁄ cup fresh mint leaves 2 60ml ( 1⁄ cup) red wine vine­gar 4 2 tsp pome­gran­ate mo­lasses (op­tional) 2 tbsp olive oil

1. Pre­heat the oven to 220C/ 200C fan-forced. Line 2 large bak­ing trays with bak­ing pa­per. Place pump­kin in a sin­gle layer on pre­pared trays. Spray with oil. Sea­son. Bake for 35-40 min­utes or un­til golden and ten­der.

2. Spray pork with oil and sea­son well. Heat a fry­ing pan over medium-high heat. Cook the pork for 4-5 min­utes each side or un­til cooked to your lik­ing. Trans­fer to a plate. Cover loosely with foil to keep warm and set aside to rest.

3. For the chimichurr­i, place the chilli, gar­lic, co­rian­der, pars­ley, mint, vine­gar and mo­lasses, if us­ing, in a food pro­ces­sor. Process un­til finely chopped. Trans­fer to a small bowl and stir in the olive oil. Sea­son well.

4. Thickly slice the pork. Ar­range with the pump­kin wedges on a large serv­ing plat­ter. Scat­ter with the al­monds and rocket. Driz­zle with the chimichurr­i sauce.

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