Ketchup-Glazed Pork Loin with Butternut Squash

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.