Pork Loin with a Mustard Crust, Roasted Pumpkin, and Sage Couscous

Instructions

1. 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. 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. 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. 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. 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.