Caramelised balsamic pork with pumpkin

Caramelised-balsamic-pork-with-pumpkin

Prepare Time: 0:25 | Cook Time: 0:35 | Difficulty: EASY

Cooking in paper keep the juices and flavour in. You can transfer this impressive meal to plates, or serve straight from the parcels for ease.

Ingredients

Ingredients

Nutrition

Energy

1448kJ

Fat saturated

2.00g

Fat Total

11.00g

Carbohydrate sugars

21.00g

Carbohydrate Total

22.00g

Dietary Fibre

5.00g

Protein

36.00g

Cholesterol

142.00mg

Sodium

90.88mg

All nutrition values are per serve.

Method

  1. Preheat oven to 200°C/180°C fan-forced. Heat oil in a frying pan over medium heat. Cook pork, turning, for 2 to 3 minutes or until golden. Transfer to a plate. Add onion and garlic to pan. Cook, stirring, for 3 to 4 minutes or until softened and light golden. Add sugar and vinegar. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Add pork to pan. Turn to coat. Remove from heat.

  2. Place 2 pieces baking paper, on top of each other, on a flat surface. Arrange half the pumpkin, overlapping slightly, in the centre of the baking paper. Place 1 pork fillet on top of pumpkin. Sprinkle with half the chilli. Spoon over half the onion mixture.

  3. Bring 2 long sides baking paper up to the centre. Fold to seal. Roll up short ends to enclose filling. Tie with kitchen string to secure. Place parcel on a baking tray. Repeat with remaining baking paper, pumpkin, pork, chilli and onion mixture.

  4. Bake for 22 to 25 minutes or until pork is cooked through. Slightly open parcels. Stand for 5 minutes. Remove pork from parcels. Thickly slice. Divide pumpkin, pork and sauce between plates. Serve with beans.


Super Food Ideas – October 2009 , Page 60

Recipe by Cathie Lonnie
Photography by Rob Palmer

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