Potato-pumpkin pan with bacon medallions

Name: Potato-pumpkin pan with bacon medallions
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Hokkaido Pumpkin; 1 collar Spring onions; 600 g baby potatoes; 12 (à 60 g) Pork filet medallions; 12 discs Bacon; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 bunch Thyme; 250 ml clear broth (instant)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Hokkaido Pumpkin
1 collar Spring onions
600 g baby potatoes
12 (à 60 g) Pork filet medallions
12 discs Bacon
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 bunch Thyme
250 ml clear broth (instant)

Directions

1
Clean the pumpkin, scrape out the seeds. Wash pumpkin, cut into thin slices. Leek onions wash, clean and cut into rings. Peel, wash and halve potatoes. Wash flesh, dab dry.
2
Wrap each with a slice of bacon. Heat the oil in a large pan, fry the meat for 3-4 minutes on each side, season with salt and pepper. Remove and keep warm. Fry the potatoes in the frying fat for about 10 minutes, turning several times.
3
Wash the thyme, dab dry and chop finely. Add pumpkin and thyme and fry for 2-3 minutes. Add stock and simmer for 5 minutes over high heat. Season with salt and pepper, add spring onions and cook briefly.
4
Serve medallions with it. Sour Cream tastes good with it.