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How to make Maple glazed pork with roast pumpkin salad

Yield = 4
Prep time: 0:10
Cook time: 0:30
Total time: 0:40

Ingredients

  • 750g pumpkin, deseeded, cut into 1.5cm-thick wedges
  • Olive oil spray
  • 2 teaspoons fennel seeds, lightly crushed
  • 125ml (1/2 cup) fresh orange juice
  • 60ml (1/4 cup) maple syrup
  • 2 teaspoons finely grated fresh ginger
  • 1 garlic clove, crushed
  • 600g pork fillet
  • 1 bunch rocket, trimmed
  • 1 small red onion, halved, thinly sliced

Method

  • Step 1 Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place the pumpkin, in a single layer, on 1 lined tray. Spray with olive oil spray. Sprinkle with the fennel seeds. Season with pepper. Roast for 30 minutes or until golden.
  • Step 2 Meanwhile, place the orange juice, maple syrup, ginger and garlic in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until the glaze thickens slightly.
  • Step 3 Heat a large non-stick frying pan over high heat. Spray with olive oil spray to grease. Add the pork. Cook for 1-2 minutes each side or until golden. Transfer to the remaining lined tray.
  • Step 4 Brush half the glaze over the pork. Bake in oven, brushing with a little of the remaining glaze halfway through cooking, for 15 minutes for medium or until cooked to your liking. Cover with foil. Set aside for 5 minutes to rest.
  • Step 5 Combine the pumpkin, rocket and onion in a large bowl. Thickly slice the pork. Divide the salad and pork among serving dishes. Drizzle over the remaining glaze to serve.