Pork loin with wild rice, pumpkin, tomatoes and tarragon

4 servings

50 minutes

Pork loin with wild rice, pumpkin, tomatoes, and tarragon is a gastronomic journey into the cozy atmosphere of Italian cuisine. The dish combines the tenderness of pork, the slightly nutty flavor of wild rice, and the sweet velvety texture of pumpkin. The light acidity of tomatoes and aromatic tarragon add a special sophistication while chili pepper adds a spicy note. The sherry used in the braising process reveals the complexity of flavors, uniting them in harmonious unity. This dish is suitable for a family dinner or festive gathering, impressing guests with its unusual combination of ingredients and depth of flavor. Cooked in a multicooker, it becomes especially juicy, allowing the aromas to penetrate every cell of the meat and vegetables, creating an ideal balance of textures and richness.

Energy value per serving

• Calories: 725.4
• Proteins: 25.8g
• Fats: 60.9g
• Carbohydrates: 17g

Ingredients

• Pork loin: 600 g
• Wild rice: 100 g
• Pumpkin: 300 g
• Tomatoes: 200 g
• Onion: 0.5 head
• Chili pepper: 1 pc
• Ginger root: 30 g
• Tarragon: 3 stem
• Chicken broth: 500 ml
• Vegetable oil: 20 ml
• Sherry: 50 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. In a multicooker, in frying mode, sauté finely chopped onion and ginger in vegetable oil, add sherry and simmer until the onion is almost completely transparent and the wine has almost completely evaporated.

   Required ingredients:

   • Onion: 0.5 head
   • Ginger root: 30 g
   • Vegetable oil: 20 ml
   • Sherry: 50 ml

2. Place a piece of pork loin in the multicooker, sear it on all sides in a mixture of onion and ginger, then add broth, a handful of wild rice, thinly sliced chili pepper, large cubes of pumpkin, whole tomatoes, and sprigs of tarragon. Season with salt and pepper.

   Required ingredients:

   • Pork loin: 600 g
   • Chicken broth: 500 ml
   • Wild rice: 100 g
   • Chili pepper: 1 piece
   • Pumpkin: 300 g
   • Tomatoes: 200 g
   • Tarragon: 3 stems
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Close the multicooker lid and cook for about thirty minutes. If you prefer the pork to be softer, you can keep the meat in the multicooker for another twenty minutes, but this will make the vegetables very soft. So, if you plan to simmer the pork for a long time, it's better to add the vegetables later, half an hour before the end of cooking. Wild rice will generally cook in the multicooker in about thirty minutes, but it won't be harmed if it stays warm for another twenty minutes.