Cook pork in 2 batches until browned, about 3 minutes per side. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pumpkin Pie Spiced Pork Loin with Sweet Potato Casserole, Gluten-Free Roasted Garlic and Herb Gravy, Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits. After browning the pork I stuffed as much pork as would fit into the pumpkin and added the stew sauce and some extra apple cider for the braising liquid then cooked as directed. Preheat the oven to 350 degrees F (175 degrees C). This was a really fun easy recipe! This actually turned out better since I filled two of them and then had more of the savory-sweet pumpkin to go with the meal. Made it in small pie pumpkins & it turned out amazing. You saved Chef John's Pumpkin-Braised Pork to your. Add 2 tablespoons oil to an ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. In a large bowl; mix pumpkin, honey, Lawry's, red pepper flakes, ginger, allspice, cider vinegar, broth, and celery. Don't forget to save the pumpkin seeds to bake with butter and salt. Season … Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Brush pork with honey. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, and shallots. I plated mine up with buttery mashed potatoes and Brussels sprouts. Percent Daily Values are based on a 2,000 calorie diet. An absolutely fantastic dish. Refrigerate to let flavors develop, 8 hours to overnight. Bake until the pork is cooked through, about 35 minutes for medium. Made as written and was happy with the flavor of the meat using fennel seeds and pleased with the tenderness of the meat. Easy to follow the pork was very tender and full of flavor. Simple, beautiful, impressive to present. Though my kids don’t like pumpkin (at all) they loved the pork and ate everything but the pumpkin. Slowly cut all the way … Congrats! This was absolutely divine . Mix thoroughly and cover pork with parchment paper. The cider never evaporated like the directions said it would but it turned out great will make it again. Pour pumpkin mix over the chops. Most people won't think twice about serving basic cornbread when is on the table. The meat turned out very tender and edible but we didn’t care for the flavors. Cover, reduce heat, and simmer 30 minutes. Using two forks, pull the pork apart until well shredded. Let rest at room temperature for up to 2 hours. Let sauce rest for a few minutes so you can skim off most of the fat. Stir and rub on all sides of the pork loin. You'll see this titled 'Pig in a Pumpkin' on the blog even though we're not using a whole pig, we're using a whole pumpkin! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition In my opinion the pumpkin was the best part as it did take on the delicious flavor from the pork. Didn t need to cook as long and the meat was very tender! 348 calories; protein 20.2g 40% DV; carbohydrates 29.3g 9% DV; fat 16.6g 26% DV; cholesterol 62.5mg 21% DV; sodium 631.9mg 25% DV. Melt and spread the butter in an 8X11 glass baking dish then place pork chops in it. While this would work in any pumpkin, try to find ones sold as 'sugar,' or 'pie' pumpkins, since they have a thicker, sweeter flesh, compared to the ornamental ones sold for jack-o'-lantering. it's shameful I know). One baked per the recipe while the second I added apple, grapes & sweet peppers so I cooked everything separately - pressure cooking the pork, convection for the squash, and skillet for the "guts". But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Then combined everything and baked it an additional 1.5 hours. Then combined everything and baked it an additional 1.5 hours. In a small bowl, mix together the brown sugar, remaining 2 tablespoons oil and a pinch of salt. 2 cups hard apple cider, or more as needed. In a small bowl, add the pumpkin pie spice, mustard powder, onion powder, garlic powder, a pinch of salt and a grind or 2 of pepper. Info. Rub onto the pork on all sides. I tested using two smaller squash. Used my immersion blender on the cooked sauce with a little of the pumpkin for a smoother gravy. Hubby and I loved this. I tested using two smaller squash. Scoop pork onto serving plates and cut out pieces of pumpkin to serve alongside. You are by far my favorite chef on YT. Heat oil in a skillet over medium-high heat. Cover … Stuff the pumpkin with the browned pork; pour in cider. In a small bowl, add the pumpkin pie spice, mustard powder, onion powder, garlic powder, a pinch of salt and a grind or 2 of pepper. Add comma separated list of ingredients to include in recipe. It turned out just like the video and was a great way to show off to the in-laws! Seemed to work well but the original recipe is less labor. Stir and rub on all sides of the pork loin. Let the meat rest about 10 minutes before slicing. Remove to a plate. Great recipe Chef John! Season the pork any way you want. My husband was surprised how nice the pumpkin tastes (cross between a squash and sweet potatoe). Let rest at room temperature for up to 2 hours. Preheat the oven to 220°C (approximately 425°F) and cook for another 15 minutes. After mixing the pork and marinating ingredients I put the pork mix in a tub and froze it. I made this for my family. It worked brilliantly and was very tasty. Combine remaining rendered fat with cooking liquid from inside the pumpkin. Bake chops for 30 minutes or until no longer pink inside. This is definitely going to be an autumn tradition in our house from now on. https://www.williams-sonoma.com/recipe/pork-and-pumpkin-stew.html Information is not currently available for this nutrient. Amount is based on available nutrient data. All rights reserved. Add pumpkin and onions around pork and cook an additional 20-30 minutes. Insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. this link is to an external site that may or may not meet accessibility guidelines. Place in a bowl. If the liquid evaporates, add extra broth. Slowly cut all the way around to remove the 'lid'. Since I had pork and an extra pumpkin on hand I gave it a try. Cover with the top. Definitely going to be trying this. One baked per the recipe while the second I added apple, grapes & sweet peppers so I cooked everything separately - pressure cooking the pork, convection for the squash, and skillet for the "guts". Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Nutrient information is not available for all ingredients. Happy to try this recipe and use a pie pumpkin in a different recipe other than pumpkin bread or pie. Stir well into the pumpkin mixture. Line the bottom of a baking pan with parchment paper and place pumpkin on top. Simple, beautiful, impressive to present. So when I fancied eating/cooking this dish I just had to defrost and cook - no waiting for marinade time!