So this is our go-to recipe when we have dinner guests. It’s super easy, tastes amazing and feels just a little bit fancy.
The recipe below is adapted from here and serves 4. Through trial and error we’ve found we prefer a brie or camembert. And baked is better and less fiddly than the fry/grill scenario.
- 1 large red onion, cut into chunks
- 2 large pears, cored, cut into eighths
- 4 sprigs of rosemary
- 4 pork steaks
- A small round of brie or camebert, cut into chunks
- 1 small butternut pumpkin, peeled and chopped into small chunks
- Olive oil
- Salt and pepper
Preheat the oven to 200°C.
Place the onion and pear in a bowl or a snaplock bag and drizzle with olive oil. Mix/shake to ensure everything is well coated, then transfer to an oven-proof baking dish. Pat the pork steaks dry with paper towel, place them in the baking dish, drizzle generously with olive oil and season with a little salt and a few good twists of pepper. Add the rosemary sprigs to the mix and put in the oven.
Coat the butternut pumpkin with olive oil, place on a baking tray and put in the oven.
Leave both the pork and the pumpkin to roast for 40 minutes, or until the pork browns and the pumpkin is soft with caramelised edges.
Remove the pork dish from the oven and drop chunks of cheese throughout. Put it back in the oven for another five minutes until the cheese has melted. (If you don’t eat cheese but want to keep up the level of fancy, add between 1/4 and 1/2 a cup of white wine to the pork right at the start. It adds something rather lovely if the cheese is missing.)
Serve the pork and pumpkin, and pile the pear and onions on top of the meat. The juices and gooey cheese make a delicious sauce you can drizzle over top. If you want to get really fancy, bake up some of these on a separate baking tray. It’s the best way to have potatoes, in my honest opinion!