Instructions

Follow the steps and taste along the way.

1. Roast the pumpkin

   Preheat the oven to 210 °C. Cut the pumpkin into cubes about 2.5 cm across and slice the onion into wedges. Toss them with 20 ml oil, 4 g salt, and 0.5 g black pepper. Spread in a single layer on a baking sheet and roast for 28–32 minutes, turning the vegetables halfway through. The pumpkin should be tender and browned at the edges.

   

2. Prepare the couscous

   Bring the water to a boil with 1 g salt, then remove from the heat. Stir in the couscous, cover, and leave to soak for 5 minutes. Fluff with a fork, then stir in the butter, finely chopped sage, and lemon juice.

   

3. Sear the pork and prepare the crust

   Pat the meat dry with a paper towel, season with the remaining 3 g salt and the remaining 1 g pepper. Heat the remaining 10 ml oil in a pan. Sear the slices over medium-high heat for 1½ minutes per side, until golden brown. Transfer them to a baking dish. Mix the mustard with the pressed garlic, spread it over the tops of the meat, and sprinkle evenly with the breadcrumbs.

   

4. Finish cooking the pork

   Once the pumpkin is done, reduce the oven temperature to 200 °C. Roast the pork loin for about 8–12 minutes, until a thermometer inserted into the center of the thickest slice reads 63 °C. Remove the meat and let it rest for 5 minutes; the breadcrumb coating should be dry and golden.

   

5. Serve

   Fluff the couscous lightly once more. Divide the couscous and roasted pumpkin with onion among the plates, add a slice of pork loin, and serve while the meat and couscous are warm.