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Pork with pumpkin in oven

Baked Pork with Pumpkin

An unexpected pairing of pumpkin and meat that will win you over! I'll be honest — I was never a pumpkin fan. Sure, I know how good it is for you, but still... Then again, when you've got a big, beautiful pumpkin sitting at home, you have to find a delicious way to use it! This recipe completely changed how I feel about pumpkin — and to my surprise, both my husband and I went back for seconds. I started from the classic "French-style" pork with potatoes, made a few tweaks, and voilà — pure deliciousness!

nasstin

Recipe author

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Composition / ingredients

Servings:

Pork

600

Pumpkin

Onion

250

Hard cheese

100

Sour cream

Garlic

Herb blend (herbes de Provence)

Vegetable oil

Table salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 48 % 11 g

Carbohydrates 22 % 5 g

141 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

The ingredients you'll need.
Step 2:

Here's the gorgeous pumpkin I had — a melon-pumpkin variety.
Step 3:

I cut the pumpkin open ahead of time, scooped out the seeds, cut off what I needed and peeled it, and stashed the rest in the fridge for other tasty dishes.
Step 4:

Cut the pumpkin into slices about 1/4 inch (0.5 cm) thick.
Step 5:

In this recipe we marinate the pumpkin! That gets rid of its characteristic sweetness, and you won't even recognize it in the finished dish. Start by pressing the garlic...
Step 6:

Add salt.
Step 7:

And pepper.
Step 8:

Add herbes de Provence. This blend is perfect here, but if you don't have it, use dried basil, oregano, or thyme instead.
Step 9:

Add the vegetable oil — it helps release the aroma of the spices and lets the pumpkin soak them up better.
Step 10:

Toss to coat and leave to marinate.
Step 11:

Cut the pork into slices, as you would for chops.
Step 12:

Pound each slice on both sides.
Step 13:

Lay the pork in a baking dish. This time I tried it without greasing the dish at all, and to my surprise nothing stuck.
Step 14:

Salt the meat.
Step 15:

And pepper it.
Step 16:

Spread half of the sour cream over the meat.
Step 17:

Cut the onion into half-moons.
Step 18:

Scatter the onion over the meat.
Step 19:

Now you can lightly salt and pepper the onion so it takes on a pleasant marinated flavor, then spread the remaining sour cream over it.
Step 20:

Grate the cheese and spread most of it over the onion, saving a little to sprinkle on top.
Step 21:

Arrange the marinated pumpkin over the cheese, and drizzle any leftover marinade oil over the top.
Step 22:

Sprinkle the reserved cheese over the top and bake at 350°F (180°C) for 35–45 minutes, until the pumpkin is tender.
Step 23:

Mine was done in just 35 minutes. The aroma is absolutely divine!
Step 24:

Plate it up and enjoy!
Step 25:

Enjoy!