Baked Pumpkin with Pork
Roast pork with a pumpkin side — two in one. Every fall I make stuffed pumpkin, with a new filling each time. This year, instead of stuffing it, I decided to roast everything separately. The result was an interesting dish, every bit as juicy and delicious.
Cooking method
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Step 1:
Measure out the ingredients. Cut the pork into portions about 1/2 inch (1 cm) thick. I had ready-cut pork neck cutlets.
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Step 2:
Wash the pumpkin and cut it into long slices.
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Step 3:
Make the marinade: stir together the olive oil, wine vinegar, pork seasoning, and salt.
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Step 4:
Pour half the marinade over the meat, toss to coat, and refrigerate for 2–3 hours.
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Step 5:
Pour the other half over the pumpkin, toss to coat, and leave it at room temperature.
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Step 6:
Peel the onions and cut them in half.
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Step 7:
Smash the garlic cloves with the flat of a knife.
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Step 8:
Spread the meat, pumpkin slices, garlic, and onion on a baking sheet. Pour over the rest of the marinade. Bake the meat and pumpkin at 350°F (180°C) for about 45–50 minutes.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Pumpkin - 29 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Pork neck - 343 kcal/100g
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