| | Pork and pumpkin with chimichurri
Pork and pumpkin with chimichurri
Pork and pumpkin with chimichurri 4.3-5 9
  • Calories: 1689 kj
  • Fat: 20g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 220C/ 200C fan forced. Line 2 large baking trays with baking paper. Place pumpkin in a single layer on prepared trays. Spray with oil. Season. Bake for 35-40 minutes or until golden and tender.
  2. Spray pork with oil and season well. Heat a frying pan over medium-high heat. Cook the pork for 4-5 minutes each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil to keep warm and set aside to rest.
  3. For the chimichurri, place the chilli, garlic, coriander, parsley, mint, vinegar and molasses, if using, in a food processor. Process until finely chopped. Transfer to a small bowl and stir in the olive oil. Season well.
  4. Thickly slice the pork. Arrange with the pumpkin wedges on a large serving platter. Scatter with the almonds and rocket. Drizzle with the chimichurri sauce.
Time for preparing:
35 min.


  • 1.2kg kent pumpkin, skin on, cut into thin wedges
  • 500g lean pork fillet
  • 45g (1/4 cup) smoked almonds, chopped
  • 40g baby rocket
  • Chimichurri
  • 1 long fresh red chilli, chopped
  • 2 garlic cloves, peeled
  • 1 cup fresh coriander stems and leaves
  • 1/3 cup fresh continental parsley leaves
  • 1/2 cup fresh mint leaves
  • 60ml (1/4 cup) red wine vinegar
  • 2 teaspoons pomegranate molasses (optional)
  • 2 tablespoons olive oil