- 3 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon sea salt
- ¼ cup (60ml) extra virgin olive oil
- 500g Jap (Kent) pumpkin, cut in to 1cm wide wedges, seeds removed
- 1 broccoli head, or half cauliflower, cut into florets
- 1 small red onion, halved and thinly sliced
- 400g can chopped tomatoes
- 400g can chickpeas, drained
- 1 bay leaf
- 4 OTWAY PORK loin steaks
- ½ cup coriander leaves
Pork loin steak tray bake with pumpkin, chickpeas and tomatoes
Preheat oven to 190°C (170°C).
Combine half the cumin and coriander, ½ teaspoons salt and 2 tablespoons olive oil in a large bowl. Add the pumpkin and broccoli pieces, tossing to coat evenly in the mixture.
Heat the remaining olive oil in a stove-top and oven-proof baking dish, over a medium-high heat. Add the onion and cook for 5 minutes until softened and lightly golden. Stir in the remaining spices, salt, tomatoes, chickpeas, bay leaf and ½ cup water. Cook for 5 minutes until simmering.
Spread the pumpkin over the tomato mixture. Cover the baking dish with a lid or foil and seal the edges. Bake for 15 minutes, then remove the lid or the foil and continue baking for 10 minutes.
While the vegetables are baking, pre-heat a lightly oiled cast iron grill or frying pan over a high heat. Season the pork with salt and pepper. Add the pork and cook for 1 minute each side to brown and seal the meat. Transfer the pork steaks on top of the pumpkin and tomato mixture and return to the oven for 5 minutes, until just cooked through.
Scatter the coriander over the top. Serve immediately.
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