Did you know guys yesterday was National Pumpkin Day?
What are you saying? You knew that? And didn’t tell me? Well, that was very mean of you.
Indeed, if last year I tried to follow at least some days in the food month calendars, this year I’ve been out of this game.
I’m totally okay to miss most of those holidays (some of them sound just ridiculous to me). But there’re some days I’d love to contribute to as a food blogger. National Pumpkin Day was one of them. I mean, it’s almost like to miss a Lavender Day #Ben’sNightmare.
By the way, do we have a Lavender Day? If not, should we establish it?
Perhaps, I should use this post as a reminder for some future food days I’ve got to participate.
- National Oatmeal Day, on October, 29
- National Deviled Egg Day, on November, 2
- National Chicken Day, on November, 14
- National Cookie Day, on December, 4
- National Donut Day, on November, 5
- National Ice Cream Day, on December, 13
- National Maple Syrup Day, on December, 17
Well, at leat, I’ve already got the recipes and photographs for all this day. Now it’s important not to post them too early, haha.
As you see, there’s no a single lavender day. But at least I have a legal right to make (and probably eat) some donuts. That’s not going to compensate me for this lack of lavender, but anyways.
In the meanwhile, I’ve brought this Pumpkin Pork Stew to you, folks. I hope this helps to excuse me for having missed National Pumpkin Day.
I already mentioned in this Apple Sage Pork Stew that I made the pork two ways two days in a row. Don’t judge us, please. Pork cooked in a delicious pumpkin sauce with garlic, sage, smoked paprika, maple syrup, and a blend of spices is so soft and delicate. It has a subtle sweet aftertaste. I cannot say that it has a distinctive pumpkin taste so this stew won’t scare the folks who are not fond of pumpkins.
I wasn’t thinking too long what kind of the side I would make to pair with this pork because sweet potatoes and pumpkins are meant to be together! And even though both sweet potatoes and pumpkin are sweet (surprise!), there’s no reason to be worry about. As I said, the flavors are balanced out with spices.
So, if you’re looking for a comfort fall meal, this Pumpkin Pork Stew, perhaps, is a great option!
What about you, folks? Do you have some food days you’re waiting for? Would you take part in a Lavender Food Day if existed?
Pumpkin Pork Stew it's a hearty fall meal. Meat cooked in the pumpkin puree, with garlic, ginger, smoked paprika, sage, and a blend of spices is tender and delicious!
- 1 pound (+-) pork tenderloin or similar, cubed (2-3 cm cubes)
- 2 tablespoons olive oil
- 3 cups pumpkin puree (canned is OK)
- 2 large garlic cloves, minced
- 1/2 tablespoon dry sage
- 1/2 tablespoon dry ginger
- 1/2 tablespoon salt or to taste
- 1/2 tablespoon dry chili flakes or to taste
- 2 tablespoons maple syrup
- 1 tablespoon smoked paprika
- a pinch of cloves
- a pinch of cinnamon
- a pinch of cumin
- 1 large sweet potato, peeled and cubed
- cooking spray or oil
- salt, to taste
- smoked paprika, to taste
- dry chilli, to taste
- Heat 2 tablespoons of the oil over medium heat. Add the pork and cook for about 5-6 minutes until golden color.
- Combine the pumpkin puree, garlic, maple syrup, all the dry herbs and seasoning. Transfer the sauce to a pan with the pork. Add water (1-2 cups) to fully cover the pork.
- Decrease the heat to low-medium and cook the pork, covered, adding more water when necessary, and stirring occasionally, for about an hour and 30-50 minutes or until soft and nice.
- In a meanwhile, preheat oven to 180-185 degrees C (360 degrees F). Place the sweet potatoes on a tray covered with parchment. Slightly spray with oil and season with the salt, chilli, and paprika. Roast for about 20-25 minutes or until tender from the inside and crispy from the outside.
- Serve the pork with the roasted sweet potatoes and a bit of the pumpkin sauce.