In a small bowl, combine olive oil, garlic, rosemary, salt and pepper, and mix to evenly combine.
Pour garlic mixture over pork loin and rub into the loin evenly on both sides.
Transfer to the preheated oven and roast to a minimum internal temperature of 145°F.
Remove from oven, cover with foil and allow loin to rest 10 minutes.
Pumpkin & Cauliflower “Risotto”
Heat a large pot over medium heat. Add butter and melt completely. Add onions and cook until translucent, about 2–3 minutes.
Add cauliflower rice, pumpkin puree, salt and chili powder, and cook another 2–3 minutes.
Add one-quarter of the vegetable broth and bring to a low boil. Cook 5 minutes or until liquid starts to reduce. Stir frequently. Repeat this process three more times, or until all the liquid has been added to the pot.
Remove the pan from the heat and fold in parmesan cheese until evenly combined.
To Serve
On a plate, portion approx. 1 cup of Pumpkin & Cauliflower “Risotto” and top with 4 ounces of Garlic & Rosemary Roasted Pork Loin, thinly sliced. Garnish with 1 tablespoon of toasted pumpkin seeds and serve immediately.
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