- 750g pumpkin, deseeded, cut into 1.5cm-thick wedges
- Olive oil spray
- 2 teaspoons fennel seeds, lightly crushed
- 125ml (1/2 cup) fresh orange juice
- 60ml (1/4 cup) maple syrup
- 2 teaspoons finely grated fresh ginger
- 1 garlic clove, crushed
- 600g pork fillet
- 1 bunch rocket, trimmed
- 1 small red onion, halved, thinly sliced
- Step 1Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place the pumpkin, in a single layer, on 1 lined tray. Spray with olive oil spray. Sprinkle with the fennel seeds. Season with pepper. Roast for 30 minutes or until golden.
- Step 2Meanwhile, place the orange juice, maple syrup, ginger and garlic in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until the glaze thickens slightly.
- Step 3Heat a large non-stick frying pan over high heat. Spray with olive oil spray to grease. Add the pork. Cook for 1-2 minutes each side or until golden. Transfer to the remaining lined tray.
- Step 4Brush half the glaze over the pork. Bake in oven, brushing with a little of the remaining glaze halfway through cooking, for 15 minutes for medium or until cooked to your liking. Cover with foil. Set aside for 5 minutes to rest.
- Step 5Combine the pumpkin, rocket and onion in a large bowl. Thickly slice the pork. Divide the salad and pork among serving dishes. Drizzle over the remaining glaze to serve.
- Diabetes friendly
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Budget tip: Replace the pork fillet with skinless chicken thigh cutlets. In step 4, bake in oven for 15 minutes or until cooked through.
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Australian Good Taste