Summary

Ingredients

• 300 g pork fillet (s)
• 1 shallot (s), finely diced
• 1 clove garlic, finely chopped
• 2 tablespoon tarragon
• 2 tablespoon sugar
• salt and pepper
• 200 ml cream
• 200 ml red wine
• 100 ml water
• 3 tablespoon vegetable broth
• 2 teaspoons chili powder
• some mustard
• 4 large potatoes, cut into cubes
• 2 carrots, sliced
• 150 g pumpkin meat, cut into cubes
• 150 g zucchini, cut into cubes
• 3 tablespoon cream cheese
• some clarified butter, for frying

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Instructions

1. Wash the pork fillet, pat dry, and remove the silver membrane. Season with salt and pepper, then rub with some mustard.
2. Heat clarified butter in a non-stick pan over medium-high heat. Brown the fillet on all sides with the shallot and garlic, about 5 minutes. Deglaze the pan with the red wine, scraping up browned bits. Add the water, cream, cream cheese, tarragon, sugar, chili powder, salt, pepper, and vegetable stock. Simmer for 5 minutes, turning the fillet every 1-2 minutes.
3. Transfer the fillet and sauce to a baking dish. Arrange the potatoes, carrots, pumpkin, and zucchini around the fillet. Pour the sauce over everything. Bake on the middle rack at 220°C / 425°F (200°C / 400°F with convection) for 30 minutes, turning the fillet every 10 minutes and stirring the vegetables every 10 minutes.
4. Reduce oven temperature to 175°C (350°F) and bake for another 10 minutes until the pork reaches an internal temperature of 63°C (145°F).
5. Cut the pork fillet into 2 cm (about 0.8 inch) slices. Arrange the slices in the baking dish with the vegetables and serve immediately.
6. Serve with ciabatta or baguette.