Pork filet pumpkin casserole with grated potatoes

Name: Pork filet pumpkin casserole with grated potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Pork tenderloin; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Pumpkin; 3 Stem(s) Thyme; 1 Bay leaf; 1 Onion; 10 g Butter or margarine; 250 ml Vegetable broth (instant); 7-10 Tbsp dried, crushed chili; 150 g Fresh cream; 1 TABLESPOON Honey; 1 TABLESPOON medium hot mustard; 800 g Potatoes; 7-10 Tbsp Laurel and chili

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Pork tenderloin
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Pumpkin
3 Stem(s) Thyme
1 Bay leaf
1 Onion
10 g Butter or margarine
250 ml Vegetable broth (instant)
7-10 Tbsp dried, crushed chili
150 g Fresh cream
1 TABLESPOON Honey
1 TABLESPOON medium hot mustard
800 g Potatoes
7-10 Tbsp Laurel and chili

Directions

1
Wash the pork tenderloin and pat dry. Fry well all around in hot oil. Season with salt and pepper. Fry for about 15 minutes at medium heat until done. Meanwhile cut the pumpkin into slices, remove seeds and peel.
2
Cut the fruit flesh into small cubes. Wash and chop the thyme and laurel. Peel and finely chop the onion. Melt the fat, sauté the onion and pumpkin in it, add the stock. Season with salt, chilli and herbs, cover and simmer for about 7 minutes.
3
Cut the fillet into slices. Mix the roast with crème fraîche, honey and mustard. Divide pumpkin, sauce and fillets into portion moulds. Peel, wash and coarsely grate the potatoes, salt them a little and immediately spread them on the fillet pieces.
4
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Serve garnished with laurel and chilli.