Components
- 1 kg of pork loin with the fat layer intact
- 500 g of peeled Japanese pumpkin (4 1/2 cups of pumpkin cut into 2.5 cm cubes)
- 250 grams of pearl onions (approximately 20 pieces)
- 6 garlic cloves
- 1 cup (tea) of white wine
- 1/2 cup of water (tea)
- 8 sprigs of sage
- 1 teaspoon of mustard powder
- 1 teaspoon of ground cumin
- 2 tablespoons of ground ginger
- extra virgin olive oil
- 1 tablespoon of butter
- 1 tablespoon of wheat flour
- sodium chloride
- freshly ground pepper to taste
Watch the video for a step-by-step guide.
Setup phase
- Pat the loin dry using a paper towel or a clean dishcloth. Using the tip of a thin, sharp knife, gently create small punctures on the bottom side of the loin (the side opposite the fat), taking care not to pierce all the way through. Since the loin is thick, these small holes help the meat to better absorb the seasoning.
- In a large bowl, season the loin with 2 teaspoons of spices, cumin, mustard, and ginger. Add 1 teaspoon of olive oil and use your hands to evenly coat the meat with the seasoning. Place the loin with the holes facing up, cover, and refrigerate for at least an hour to allow the marinade to infuse the flavors (alternatively, you can marinate the loin overnight in the refrigerator for better taste).
- Take the loin out of the refrigerator 15 minutes prior to beginning preparation to allow it to thaw. Set the oven to 180 °C (medium temperature) to preheat.
- Use a large frying pan over medium heat. When it’s warm, add water and one tablespoon of olive oil; place the loin with the fat side down on the pan and let it brown for approximately 3 minutes. Using tongs, turn the piece to brown all sides, including the ends, for about 2 minutes.
- Switch off the heat and place the loin on a large baking tray, fat side up. Set the frying pan aside while you get the vegetables ready — it shouldn’t be too hot when adding the wine, as it might splatter.
- Dice the pumpkin into 2.5 cm cubes. Slice the onions lengthwise in half, peeling them while keeping the root intact to hold the layers together during baking. Use the flat side of the knife to crush the garlic cloves and then peel them.
- Pour water and wine into the skillet and place it back over medium heat. Scrape the bottom with a spatula to dissolve the browned bits, which add flavor to the dish, and continue heating until it boils. Strain the liquid from the pan into the baking dish, taking care not to wet the loin.
- Place pumpkin, onion, garlic, and sage sprigs around the loin. Toss the vegetables with 2 tablespoons of olive oil and season with salt and pepper to your liking.
- Place in the oven for approximately 40 minutes to allow the loin to cook through. To check if it’s done but still moist, pierce the thickest part with a knife; if the juice runs pink, continue baking for a few more minutes. When using a thermometer, the internal temperature should reach 68 °C.
- Move the loin and vegetables onto a serving dish — allowing it to rest for 10 minutes before slicing is crucial for the meat’s juices to redistribute, making it juicier; additionally, this resting period completes the cooking process using the internal residual heat. Meanwhile, get the sauce ready.
- Using a one-meter jar, strain the baking liquid through a sieve—if you don’t have 1 cup (tea), fill it up with water.
- Place a small frying pan with butter over low heat. Once the butter melts, add the flour and stir with a spatula for one minute until it begins to brown slightly — this combination of flour and butter, known as roux, is used to thicken the sauce.
- Switch off the heat, pour in the liquid reserved from the baking pan, and mix thoroughly with a whisk to eliminate any flour lumps. Place it back on low heat and stir for an additional 3 minutes to thicken the sauce. Taste and adjust the salt if needed. Pour the sauce into a small dish.
- Slice the loin thinly and serve it alongside the roasted vegetables and sauce.
