ROASTED PORK LOIN WITH PUMPKIN & CAULIFLOWER “RISOTTO”
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ROASTED PORK LOIN WITH PUMPKIN & CAULIFLOWER “RISOTTO”
Ingredients:
Garlic & Rosemary Roasted Pork Loin
- 3 pounds Farm Promise® Pork Tenderloin, well-trimmed
- 2 tablespoons olive oil
- 4 tablespoons garlic, minced fine
- 2 tablespoons fresh rosemary, minced
- 3 teaspoons kosher salt
- 1 teaspoon ground black pepper
Pumpkin & Cauliflower “Risotto”
- 5 ¼ tablespoons cultured butter
- 1 ½ cup yellow onions, ¼-inch dice
- 10 ½ cups cauliflower rice
- 2 ¾ cups unsweetened pumpkin puree
- 2 ¾ cups unsweetened pumpkin puree
- 2 teaspoons chili powder
- 5 ¼ cups low-sodium organic vegetable broth
- 4 cups parmesan cheese, shredded
- ¾ cup pumpkin seeds, toasted
Preparation:
Garlic & Rosemary Roasted Pork Loin
- Preheat oven to 350┬║F.
- Place pork loin on a parchment-lined sheet tray.
- 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 ÔÇ£RisottoÔÇØ and top with 4 ounces of Garlic & Rosemary Roasted Pork Loin, thinly sliced. Garnish with 1 tablespoon of toasted pumpkin seeds and serve immediately.
Suggested Sides:
Roasted VegetablesSalad