Herbed pork loin with roast squash and spelt

Ingredients

For 1 serving

• Pork loin150 g
• Pumpkin250 g
• Farro50 g
• Fresh sage2 g
• Rosemary1 g
• Thyme1 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: September – December

Method

1. Preheat the oven to 200 °C (conventional). Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 2 cm; toss in a roasting tin with half the oil, the rosemary and a pinch of salt.
2. Roast for 25 minutes, turning halfway, until tender and caramelised at the edges.
3. Meanwhile bring a pan of salted water to the boil and cook the spelt for 25 minutes, until tender but still al dente; drain.
4. Chop the sage and thyme and sprinkle them over the pork loin slices with salt and pepper, pressing so they stick.
5. In the last few minutes heat the remaining oil in a frying pan over medium-high heat and cook the pork for 3 minutes per side, until golden and no longer pink in the centre.
6. Serve the meat with the pumpkin and spelt.