Summary

Ingredients

• 200 g shallot (s)
• 500 g potato (s), (floury cookin)
• 500 g pumpkin meat, Hokkaido
• 400 g plums
• salt
• 600 g pork fillet (s)
• 1 tablespoon clarified butter
• 1 stick cinnamon
• 0.5 ½ bunch thyme
• 0.5 ½ orange (s), but only the juice
• 3 tablespoon crème fraîche
• Nutmeg, grated

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Instructions

1. Preheat the oven to 180 degrees (convection 170 degrees).
2. Peel the shallots, cut into wedges, peel the potatoes and dice them into large pieces together with the pumpkin. Wash the plums, cut in halves or quarters, remove the pits.
3. Cook the potatoes and pumpkin in salted water for 20 minutes until soft.
4. Rinse the fillet, pat dry, season with salt and pepper. Heat clarified butter in a roaster, sear the meat all over. Add shallots, plums, cinnamon, sprigs of thyme and orange juice. Season everything with salt and pepper - stew in the oven for about 30 minutes.
5. When the cooking time is over, drain off the potato and pumpkin mix and return to the saucepan. Add the crème fraiche and mash into a fine puree. Season with salt, pepper and nutmeg.
6. Cut the fillet into slices and arrange on plates with the plum stew and puree and serve.
7. Tip: You can sear the fillet, shallots and plums the day before, add the orange juice and the spices and then just put them in the oven the next day.