Grilled Pork with Citrus Pepper Paste
Ingredients(Servings: 2)
Directions
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Trim the tendons off the pork loin. Chop the kabocha squash up into 5 mm (0.2 in.) thick wedges. Separate the broccoli into florets.
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Heat the oil in a fry pan, cook both sides of the pork loin until cooked through. Pat off any excess oil, add in (A), quickly heat then serve onto plates.
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Place the kabocha squash and broccoli into a lidded heat-safe container and heat in a microwave until soft, then arrange to garnish (2).
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