Ketchup-Glazed Pork Loin with Butternut Squash
- Butternut squash72 g32 kcal
- Curry leaf1 bunch31 kcal
- Dried oregano2 g5 kcal
- Dried thyme3 g8 kcal
- Galangal27 g22 kcal
- Ketchup234 ml236 kcal
- Pinto beans165 g573 kcal
- Pork loin127 g216 kcal
- Red bell pepper3 piece94 kcal
- Sea salt4 g0 kcal
- Turnip greens1 bunch48 kcal
- Walnut oil45 ml398 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender pork loin paired with butternut squash, turnip greens and red bell pepper and pinto beans, finished with curry leaf and galangal and a hit of dried thyme and dried oregano. 1. Pat the pork loin dry and season with sea salt, dried thyme and dried oregano. 2. Heat walnut oil in a heavy pan and pan-fry the pork loin until it develops a deep golden crust, about 16 minutes. 3. Add butternut squash, turnip greens and red bell pepper to the pan and cook until just tender, stirring in curry leaf and galangal for fragrance. 4. Cook the pinto beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of ketchup before serving hot.