Season with soy sauce and citrus pepper paste for a delicious and fragrant finish!
- Cooking time
- 10 minutes
- Nutrition facts are for one serving.
- 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.
- 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.
- Place the kabocha squash and broccoli into a lidded heat-safe container and heat in a microwave until soft, then arrange to garnish (2).