Pork Tenderloin with Pumpkin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork fillet (s)
- 1 tablespoon clarified butter
- 2 shallot (s), finely diced
- 300 g pumpkin meat (Hokkaido), finely diced
- 100 ml chicken broth
- 100 ml white wine
- 100 ml sweet cream
- Pepper from the grinder
- salt
- Chilli powder
- 2 tablespoon parsley, smooth, for garnish
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into approx. 2 cm thick slices and flatten it a little. Briefly fry the slices on both sides in the hot clarified butter in a pan and remove. Keep meat warm.
- Turn down the temperature a little. Sauté the diced shallots, then add the pumpkin cubes, sauté briefly on all sides. Deglaze with the wine and chicken stock and cook. Add the cream, pepper and chili powder, season with salt. Put the pork fillet slices back in the pan and heat briefly. Arrange on the plate and garnish with flat-leaf parsley.
- In addition: spaetzle
- Drink tip: a fruity, semi-dry Riesling
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