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How to make Caramelised balsamic pork with pumpkin

Yield = 4
Prep time: 0:25
Cook time: 0:35
Total time: 1:00

Ingredients

  • 2 tablespoons olive oil
  • 2 (300g each) pork fillets, trimmed
  • 1 large red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons balsamic vinegar
  • 600g jap pumpkin, cut into 1.5cm-thick wedges
  • 1 long red chilli, thinly sliced
  • Steamed green beans, to serve

Method

  • Step 1 Preheat oven to 200°C/180°C fan-forced. Heat oil in a frying pan over medium heat. Cook pork, turning, for 2 to 3 minutes or until golden. Transfer to a plate. Add onion and garlic to pan. Cook, stirring, for 3 to 4 minutes or until softened and light golden. Add sugar and vinegar. Bring to the boil. Cook, stirring, for 2 minutes or until slightly thickened. Add pork to pan. Turn to coat. Remove from heat.
  • Step 2 Place 2 pieces baking paper, on top of each other, on a flat surface. Arrange half the pumpkin, overlapping slightly, in the centre of the baking paper. Place 1 pork fillet on top of pumpkin. Sprinkle with half the chilli. Spoon over half the onion mixture.
  • Step 3 Bring 2 long sides baking paper up to the centre. Fold to seal. Roll up short ends to enclose filling. Tie with kitchen string to secure. Place parcel on a baking tray. Repeat with remaining baking paper, pumpkin, pork, chilli and onion mixture.
  • Step 4 Bake for 22 to 25 minutes or until pork is cooked through. Slightly open parcels. Stand for 5 minutes. Remove pork from parcels. Thickly slice. Divide pumpkin, pork and sauce between plates. Serve with beans.