Summary

Ingredients

• 350 g potato (s), small
• salt
• 400 g Hokkaido pumpkin (se)
• 300 g pork fillet (s)
• 7 tablespoon oil
• 1 tablespoon butter
• pepper
• 200 ml cooking cream
• 0.5 teaspoon ½ organic lemon peel, finely grated
• 1 squirt lemon juice
• 4 stalks parsley

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Instructions

1. Peel the potatoes and bring them to the boil covered with salted water and cook for 15-20 minutes until soft.
2. Meanwhile, clean the pumpkin and remove the seeds with a spoon. Cut the pumpkin meat with the skin first into wedges, then into 1⁄2 cm thick pieces. Cut the pork fillet into 6 medallions of the same size.
3. Preheat the oven to 100 degrees (convection not recommended).
4. Carefully drain the potatoes and let them evaporate briefly in the saucepan. Put the oil in a pan and heat it up. Fry the potatoes all around until light brown and season with salt.
5. In the meantime, season the medallions with salt and fry in a second pan with about 3 tablespoons of oil on both sides for 1 to 1⁄2 minutes. Place the meat and potatoes on a tray and keep them warm in the hot oven.
6. Heat 2 tablespoons of oil in the potato pan and fry the pumpkin pieces on all sides over a medium heat for 10 minutes, seasoning with salt and pepper. In the meantime, deglaze the meat on the medallions with the cooking cream and season with salt, pepper, lemon zest and lemon juice. Let the whole thing boil once. Finally, chop the parsley.
7. Arrange the medallions, potatoes, pumpkin and sauce together and serve sprinkled with parsley.