John Myers
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Pork Loin with Pumpkin-mashed Potatoes and Plum Chutney
The perfect pork loin with pumpkin-mashed potatoes and plum chutney recipe with a picture and simple step-by-step instructions.
For the pork loin:
- 600 g Pork loin
- 2 Branches Rosemary
- 2 tbsp Honey
- Salt pepper
For the pumpkin and potato mash
- 1 Pc. Hokkaido pumpkin
- 3 Pc. Floury potatoes
- Butter
- Nutmeg
- Orange juice
For the chutney:
- 500 g Plums
- 500 g Shallots
- 1 tbsp Sugar brown
- 1 tbsp Honey
- 100 ml Orange juice
- 1 Pc. Cinnamon stick
- Ginger
- 1 branch Rosemary
- Brown the loin on all sides. Then place on aluminum foil and season with salt and pepper. Then pour the honey over it and put the rosemary sprig on top. Close the package and place in the oven for 20 minutes at 180 degrees.
- Stone the plums and cut into eighths. Peel and cut the shallots. Then sweat the shallots. Add the plums, ginger, cinnamon stick and rosemary and fry. Pour sugar and honey over it, then deglaze with the orange juice. Let everything simmer for about 15 minutes.
- Cut the pumpkin and potatoes into small pieces. Cook in salted water for about 15 minutes. Then drain and mash with butter, nutmeg and orange juice.
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