Pork with Spiced Pumpkin

Ready in 20 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 24, 2017.

Be careful when removing braised beef rib from the bag as the sauce will be hot! When you remove the bone, be sure to remove the sinew as well.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using). Toss pumpkin, pumpkin spice mix and orange zest with a drizzle of olive oil on prepared tray. Roast for about 15 minutes, until golden and cooked through. Turn once during cooking.
While pumpkin cooks, thinly slice spring onion; grate courgette; finely chop spinach. Set all aside.
Heat a drizzle of oil in a medium fry-pan on medium heat. Pat pork dry with paper towels and season with salt and pepper. Cook for 3–4 minutes each side for medium (depending on thickness), or until cooked to your liking. Reserve pan and set pork aside, covered in foil, to rest for 2–3 minutes.
Heat another drizzle of oil in reserved pan on medium heat. Cook spring onions and courgette for about 1 minute, until starting to soften.
Add spinach and orange juice and cook for a further 1 minute, until spinach begins to wilt and all liquid has reduced. Toss through roasted pumpkin and season to taste with salt and pepper.
To serve, place spiced pumpkin and pork on a plate and garnish with coriander. Serve with date and apple chutney on the side.