Braised Smoked Pork Loin with Pumpkin
- 1 kilogram boneless Smoked pork loin
- 150 grams small shallots
- 150 grams Pumpkin
- 200 milliliters Beef broth
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 1 teaspoon cutie pie Mustard
- ½ teaspoon ground ginger
- 1 package Potato dumplings
Peel the shallots and quarter lengthwise. Cut the pumpkin flesh into small pieces. Place the meat in a roasting pan and scatter the shallots and pumpkin around it.
Preheat the oven to 200°C (approximately 400°F). Whisk together the broth, sugar, lemon juice, mustard, ginger and a little salt, pour into the pan, cover and bake on the middle rack of the oven, basting occasionally with the pan juices until the meat is cooked through, about 50 minutes.
Slice the meat and season the sauce with salt and pepper.
Meanwhile, prepare the dumplings according to package directions.
Peel the carrots, rinse the zucchini and slice both with a serrated knife. Rinse the broccoli and cut into smaller florets if necessary.
Blanch the carrots in a pot of boiling salted water for 4 minutes. Add the zucchini and broccoli to the pan and cook another 4 minutes. Drain.
Arrange the meat and sauce, the vegetables and the dumplings on plates and serve.