This baked pork tenderloin in pumpkin sauce is very easy to prepare. It requires some time, but it is practically done alone, so it is a fantastic option for a family dinner or friends. Pumpkin is a vegetable that brings multiple benefits to our health, such as its low calorie content, its high percentage of fiber, its antioxidant and diuretic properties, among others. Therefore, incorporating it into our daily diet during the season months is highly recommended. Continue reading and discover with recipesgratis.net how to make a back in pumpkin sauce.
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make a back in pumpkin sauce: |
| 600 grams of pork tenderloin 400 grams of pumpkin 1 carrot 1 onion 1 bunch of coriander 4 tablespoons of tomato sauce 2 jets of olive oil of virgin extra 2 leaves of laurel 1 pinch of salt 1 Pinch of black pepper 2 jets of English sauce wordershire 2 tablespoons of sunflower pipes |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, ideal to accompany with red wine, |
Ingredients to make a back in pumpkin sauce:
1. We prepare the ingredients for this baked back with pumpkin. The spine is chosen from one piece. The tomato sauce can be replaced by fresh tomato cut to daditos.
Trick: Turn on the oven to 190 degrees, with heat up and down.
2. First we cook the pumpkin. It is the basis of our sauce, so we will look for the ideal cooking point to preserve its sweetness. You can make it roasted in the oven or boiled, I have opted to steamed it, with about 12 minutes it will be enough since we will pass it through the pan along with the rest of the ingredients for the sauce.
3. We prepare the pork loin to roast it in the oven. We salt and pepper the piece on both sides and irrigate it with a little extra virgin olive oil and another little World Salsa. We place it on an oven fountain next to the two bay leaves, and in the oven at 190 degrees. Calculate between 30 and 45 minutes, but it will always depend on the thickness of the piece. At half cooking it is advisable to take out the source from the oven, turn the meat and water it with the caldillo that will have been formed.
4. While the meat is in the oven, we make the pumpkin sauce, based on pumpkin, onion, carrot, a little tomato and some coriander. You can also add cream, but then there is a somewhat heavy sauce, I prefer this lighter option. We start making a stir -fry with onion and carrot, in a pan with extra virgin olive oil.
5. Past at least 10 minutes over medium heat, add the pumpkin (already cooked), tomato sauce (or fresh tomato cut into daditos, or even ketchup) and chopped coriander. I have also watered it with another stream jet of Worcestershire (prove it, it gives an exquisite flavor to this pumpkin sauce). We will leave it at least five more minutes.
6. Then, we pass the sauce through the blender. You have to look for a somewhat liquid texture, so we add water or vegetable broth. I have used the water cooking water from the pumpkin.
7. And, meanwhile, we already have the baked pork loin … I have had 40 minutes.
8. We fille the pig loin, place the fillets on the plate, and have the pumpkin sauce covering the meat. Delicious, especially if you accompany it with a red wine and some bread to wet in the sauce … If you like pumpkin and want to make a very autumnal menu, you can first try this pumpkin rice. Enjoy the back in pumpkin sauce!
