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Pork and pumpkin with chimichurri
Pork and pumpkin with chimichurri
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Gluten-free pork fillets with pumpkin and zesty chimichurri - a delicious dinner!
Ingredients:
  • 1.2kg kent pumpkin, skin on, cut into thin wedges
  • 500g lean pork fillet
  • 45g (1/4 cup) smoked almonds, chopped
  • 40g baby rocket
  • 1 long fresh red chilli, chopped
  • 2 garlic cloves, peeled
  • 250.00 ml fresh coriander stems and leaves
  • 82.50 ml fresh continental parsley leaves
  • 125.00 ml fresh mint leaves
  • 60ml (1/4 cup) red wine vinegar
  • 2 tsp pomegranate molasses (optional)
  • 36.40 gm olive oil
Instructions:
  • Preheat the oven to 220C/200C fan forced and line 2 large baking trays with baking paper. Arrange the pumpkin in a single layer on the trays, then lightly spray with oil and season. Bake for 35-40 minutes until the pumpkin is golden and tender.
  • Coat pork with oil and generously season. Sear in a hot pan for 4-5 minutes per side or until desired doneness. Place on a plate, cover loosely with foil to keep warm, and let it rest.
  • In a food processor, combine chili, garlic, coriander, parsley, mint, vinegar, and molasses (if using). Pulse until finely chopped. Transfer the mixture to a small bowl and mix in the olive oil. Season generously.
  • Slice the pork generously and lay it out on a large platter with the pumpkin wedges. Sprinkle with almonds and rocket before finishing it off with a generous drizzle of chimichurri sauce.

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