Cook from day 1 to day 2
Aromatic, caramelized, and painted in the shades of fallen leaves, capturing the quiet anticipation of long, cozy evenings ahead...
P—43, F—7, C—61
- Olive oil
- Frying pan
- Bowl for couscous
- We are cooking with Hokkaido pumpkin: a winter squash variety with delicate skin that softens quickly as it cooks. We have thoroughly washed it before packing, so skip the peeling and jump straight into chopping.
- Prep ingredients
Pat pork medallions dry, season with salt, and coat with pork spice blend, adding a drizzle of olive oil to help rub the seasoning in evenly.
Dice squash, bell pepper, and onion into large chunks.
Boil a kettle of water.
2. Sear medallions
Heat a tablespoon of olive oil over medium heat and cook medallions, turning frequently, for 7–8 minutes until cooked through.
Transfer to a plate, cover loosely with foil or a lid, and let rest until serving.
Do not wash frying pan after meat—return to medium heat and add a tablespoon of vegetable oil.
3. Cook onion and couscous
Add diced pumpkin and onion, then sprinkle in chilli flakes.
! adjust the heat to your taste
Cook for 4–5 minutes, stirring occasionally, so edges of pumpkin brown nicely.
Season couscous with salt, add a tablespoon of olive oil, and pour over boiling water—100 ml per serving.
Cover and let stand for 5 minutes.
4. Braise and caramelize vegetables
Add bell pepper to pumpkin in frying pan.
Pour in a quarter cup of boiling water, cover frying pan with a lid, and simmer for 6–7 minutes over medium-low heat until pumpkin is easy to fork.
Remove lid, turn up the heat, and cook off any remaining liquid before pouring in maple syrup.
Stir constantly for 1–2 minutes until vegetables are evenly coated in a glossy caramel glaze.
5. Serve
Fluff couscous with a fork and divide between plates. Spoon spiced caramelized pumpkin, bell pepper, and onion alongside.
Top with pork tenderloin medallions and drizzle with any resting juices from the plate.