Pork fillet with ginger pumpkin and orange balsamic sauce

Ingredients for 2 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

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, sear the medallions for 2 minutes on each side, then place them in the dish. Cook in the center of the oven with fan-assisted heat for 40 minutes. For the sauce, deglaze the pan with the orange juice and half of the stock, then reduce half. Peel the ginger and dice very finely. Slice the pumpkin flesh, skin on, into matchstick-thin sticks. Peel the onions, halve them, and cut them into thin strips. Rinse the parsley, shake dry, and chop the leaves. Heat the remaining oil and sauté the onions and ginger for 5 minutes. Add the pumpkin and sear for 4-5 minutes, stirring. Then season with salt and pepper. Add the remaining stock and stir-fry until the stock has evaporated. Stir in the parsley. Remove the meat from the oven and keep warm. Add the meat juices from the dish to the sauce. Bring the sauce to a boil, then season with vinegar, salt, and pepper. Stir in the cold butter.