Pumpkin mash is a genius addition to a pork dish weeknight meal – it's ready in just half an hour.
1.2 kg kent pumpkin, peeled, chopped
450 g brushed potatoes, peeled, chopped
⅓ cup roasted garlic and chive butter blend
salt and pepper to taste
2 x 500 g packets boneless pork loin steaks
2 cups frozen peas
280 g baby spinach leaves
- Cook pumpkin and potatoes in a stockpot of boiling, salted water until tender. Drain well. Return to pot. Add ¼ cup of the butter. Season. Coarsely mash. Cover to keep warm.
- Meanwhile, melt remaining butter in a large, non-stick frying pan over a medium to high heat. Add pork. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 3 minutes.
- Cook peas in a medium saucepan of boiling, salted water, until tender. Place spinach leaves in a colander sitting in a large bowl. Pour undrained peas over spinach. Remove colander and drain well.
- Serve pork on pumpkin mash, top with spinach and peas.