Autumnal pork fillet from the oven

Ingredients for 4 servings:

• 300 g pork fillet(s)
• 1 shallot(s), finely diced
• 1 clove(s) garlic, finely chopped
• 2 tbsp tarragon
• 2 tbsp sugar
• e.g. salt and pepper
• 200 ml cream
• 200 ml red wine
• 100 ml water
• 3 tbsp vegetable broth
• 2 tsp chili powder
• some mustard
• 4 large potatoes, cut into cubes
• 2 carrots, sliced
• 150 g pumpkin flesh, cut into cubes
• 150 g zucchini, cut into cubes
• 3 tbsp cream cheese
• some clarified butter, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Wash the fillet, pat dry, and remove any silver skin. Season with salt, pepper, and rub with mustard. Fry the fillet in a non-stick pan with onion and garlic until lightly browned. Deglaze with red wine, add the water, cream, cream cheese, spices, and vegetable stock. Simmer for about 5 minutes, turning the fillet occasionally. Place the meat in a baking dish, arrange the vegetables around it, and pour the sauce over everything. Bake on the middle rack at 220 degrees Celsius (200 degrees Celsius fan oven) for 30 minutes, turning the meat slightly 2-3 times and stirring the vegetables. Then reduce the oven to 175 degrees Celsius and bake for another 10 minutes. Cut the meat into 2 cm thick slices, place them back in the vegetables, and serve immediately. We love it with ciabatta or baguette.