Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 45 minutes
For the more imaginative individual, butterfly pork can be imagined as a fat pink pig with colorful butterfly wings flying in the meadow from one flower to another. For the hungry, or for carnivores, it is a dish one would want to have almost every other meal.
Here are the ingredients that you need:1/4 pound of fresh pork loin meat
800g of peeled butternut pumpkin cut into 3cm bite size pieces
2 tbsp of flour
2 tbsp of bread crumbs
An avocado, orange and beetroot
How To Make Butterfly Pork with pumpkin mash, avocado, orange and beetroot
Preheat your oven to 200°C.
Put baking paper on a baking tray and put your bite size pumpkins on it with a light drizzle of olive oil.
Bake for at least 45 minutes or until they turn golden brown.
Remove them from the oven and mash them roughly.
Season with salt and pepper and set them aside for now.
Butterfly your pork loin (You can also ask the butcher to butterfly it for you).
Get two separate plates. One for your bread crumbs, the other for the flour.
Get the egg and beat it in another bowl. Don’t forget to add salt and pepper.
Take your pork loin and dip it into the flour first on both sides, then into the egg (also on both sides) and then cover it with bread crumbs.
Heat up a pan, put some olive oil on it and cook your pork loin until it’s well done.
Now slice your avocado, orange and beetroot, to whatever shape and size that you fancy, and put it on a plate.
Take your pork loin and lay it on top of your avocado, orange and beetroot salad, put in a generous scoop of your pumpkin mash, add a bit of pepper, and a light sprinkling of olive oil.
This dish is only good for one serving, so I don’t blame you if you don’t want to share.