Maple Glazed Porkloin & Pumpkin Hash with Sage


  • 400g pork tenderloin, sliced into medallions
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • juice of 2 calamansi
  • 2 cups pumpkin/squash, diced
  • 1/2 tsp Sage
  • 2 tbsp brown butter
  • 1 white onion, chopped
  • salt and pepper to taste
  • 3 tbsp cooking oil


For the Maple Glazed Porkloin

  1. Combine soy sauce, maple syrup, and calamansi juice. Marinate the pork medallions for 4 hours.
  2. Heat cooking oil in a pan and sear both sides of the pork medallions until slightly brown. Transfer to a bakin pan, brush with some of the marinade and roast in the oven for 10 minutes until done.

For the Pumpkin Hash with Sage

  1. Boil the pumpkin/squash in water for a few minutes until slightly done.
  2. Brown butter in a non-stick skillet and sauté white onions.
  3. Add boiled squash and give a quick stir-fry until slightly brown.
  4. Sprinkle with sage, salt and pepper t taste.
  5. Serve warm