ROASTED PORK LOIN WITH PUMPKIN & CAULIFLOWER “RISOTTO”

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 “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.