As the cool autumn breeze settles in, there's nothing better than gathering around the table for a comforting, home-cooked meal. Today, I’m excited to share a dish that truly captures the heart of the season—Portuguese Pork Loin and Chestnuts Stuffed Pumpkin. It’s a cozy, hearty recipe blending savory pork and chestnuts with the natural sweetness of roasted pumpkin. Perfect for festive gatherings or a special family meal. Enjoy!
Total Cooking Time: 1 hour 50 minutes
Serves: 4 to 5
Ingredients:
For Roasting Chestnuts:
Chestnuts
Salt (for seasoning)
For the Pork Marinade:
1 tablespoon olive oil
Salt and pepper, to taste
0.5 teaspoon smoked paprika
1 teaspoon lemon juice
For the Pumpkin:
1 medium-sized pumpkin (1 to 1.5 kg)
1 tablespoon olive oil
Salt and pepper, to taste
For the Pork and Chestnut Filling:
500g pork loin, diced
200g cooked chestnuts, roughly chopped
130g Portuguese black pork chouriço (or any smoked sausage), diced
1 large onion, finely chopped
4 cloves garlic, minced
1.5 tablespoons olive oil
1/2 cup dry white wine
1/2 cup chicken or vegetable broth (add more if needed)
1 teaspoon sweet smoked paprika
1/2 teaspoon ground black pepper
1 teaspoon thyme
1 tablespoon tomato paste
1/2 teaspoon grated nutmeg (optional)
Portuguese dried Piri Piri (optional), to taste
2 bay leaves
Salt, to taste
Fresh parsley, for garnish
Grated cheese (optional, for topping)
Instructions:
1. Roast the Chestnuts:
Preheat your oven to 400°F (200°C).
Score a small "X" on the flat side of each chestnut to prevent them from bursting.
Spread the chestnuts on a baking tray, sprinkle with salt, and roast for 20–25 minutes until the shells crack and the nuts are golden inside.
Peel and roughly chop them. Set aside.
2. Marinate the Pork:
Chop the pork loin into bite-sized cubes. In a bowl, mix the pork with olive oil, salt, pepper, smoked paprika, and lemon juice.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or longer for more intense flavors.
3. Prepare the Pumpkin:
Preheat the oven to 375°F (190°C).
Slice off the top of the pumpkin and scoop out the seeds and stringy bits.
Rub the inside of the pumpkin with olive oil, and season with salt and pepper.
Roast the pumpkin (without the top) for 35–40 minutes, until softened but still holding its shape.
4. Cook the Pork and Chestnut Filling:
Heat 1.5 tablespoons of olive oil in a large pan over medium heat.
Add the marinated pork and cook until browned on all sides. Remove from the pan and set aside.
In the same pan, add the diced chouriço, onion, garlic, and bay leaves. Cook until the chouriço releases its oils and the onion is soft and translucent.
Stir in the tomato paste for 30 seconds to remove its raw taste.
Add the chopped chestnuts and stir well. Return the browned pork to the pan.
Mix in the spices—thyme, smoked paprika, black pepper, and optional Piri Piri—for 30 seconds.
Pour in the white wine and broth, and stir, add salt to taste. Simmer with the lid on for 10–15 minutes until the pork is cooked through and the flavors meld together.
Remove the lid, stir, and if the filling seems too dry, add a bit more broth (2–3 tablespoons). Grate nutmeg (optional) and cook for an additional 2 minutes.
Adjust seasoning with salt and pepper. Set aside.
5. Stuff the Pumpkin:
Once the pumpkin is softened, spoon the pork, chouriço, and chestnut filling into the hollowed-out pumpkin.
Optional: Sprinkle grated cheese on top for a golden finish.
Place the pumpkin top back on and return it to the oven. Roast for another 30–40 minutes until the pumpkin is tender and the filling is hot.
6. Serve:
Remove the pumpkin from the oven and let it rest for a few minutes.
Garnish with fresh parsley and slice the pumpkin into wedges, ensuring each piece includes some of the filling.
Serving Suggestions:Pair this dish with a simple green salad or roasted vegetables. Serve with crusty bread to soak up the delicious filling. A glass of Portuguese white wine like Vinho Verde is the perfect companion.
This Portuguese Pork Loin and Chestnuts Stuffed Pumpkin is a delicious combination of savory pork, chestnuts, and roasted pumpkin—a wonderful seasonal dish for family meals or festive gatherings. The blend of chouriço, wine, and olive oil gives it that authentic Portuguese touch. Enjoy!
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