Summary

Ingredients

• 4 pork medallions (70 g each)
• Salt and pepper, black from the mill
• 3 tablespoon rapeseed oil
• 50 ml orange juice, freshly squeezed
• 200 ml beef broth
• 15 g iner, fresh
• 250 g pumpkin meat (Hokkaido), with skin
• 100 g onion (s), red
• 0.5 ½ bunch parsley, smooth
• 1 teaspoon balsamic vinegar
• 1 teaspoon butter, cold

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Instructions

1. Place a small ovenproof dish in the oven. Preheat the oven to 80 ° C. Pat the medallions dry, season with salt and pepper. Heat 1 tablespoon of oil, fry the medallions in it for 2 minutes on each side, then place in the tin. Cook in the middle of the oven with fan-assisted air for 40 minutes.
2. For the sauce, deglaze the roast set with the orange juice and half of the broth and reduce half of the broth. Peel the ginger and dice it very small. Slice the pumpkin flesh with the skin into matchstick-thin pens. Peel the onions, cut in half and cut into thin strips. Rinse and shake the parsley dry, chop the leaves.
3. Heat the remaining oil and sauté the onions and ginger for 5 minutes. Add the pumpkin and stir-fry for 4 - 5 minutes. Then salt and pepper. Pour in the rest of the broth and stir-fry until the broth has evaporated. Mix in the parsley.
4. Take the meat out of the oven and keep it warm. Add the meat juice from the mold to the sauce. Bring the sauce to the boil and season with vinegar, salt and pepper. Stir in the cold butter.