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 fillet, pat dry and remove the silver membrane. Then salt, pepper and rub with mustard.
2. Fry the fillet all over with the onion and garlic in a non-stick pan so that it is a little browned. Then deglaze with the red wine, add the water, cream, cream cheese, spices and vegetable stock. Simmer for about 5 minutes, turning the fillet every now and then.
3. Then place the meat in a baking dish, spread the vegetables all around and spread the sauce over everything. Place on the middle rack at 220 degrees (convection 200 degrees) for 30 minutes, turning the meat around 2-3 times and stirring the vegetables.
4. Then turn the oven down to 175 degrees and bake for another 10 minutes.
5. Cut the meat into 2 cm thick slices and place back in the vegetables and serve immediately.
6. We like it very well with ciabatta or baguette.