Fillet pot with pumpkin – autumnal, low-calorie and low-fat

Ingredients for 2 servings:

• 300 g pork fillet(s), ready trimmed
• 1 onion(s)
• 2 garlic cloves
• 200 g Hokkaido pumpkin(s)
• 100 ml water
• 100 g tomato paste
• 100 ml Cremefine for cooking, 7% fat, or similar
• n. B. Sweetener
• 2 tsp chili paste, optional
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Pork fillet with Hokkaido

Finely chop the onion, garlic, and pumpkin. Place everything in a pot with the water and a little salt and cook for about 10 minutes. Cut the fillet into 8 evenly thick slices, season with salt and pepper, and place in a baking dish. Preheat the oven to 180°C. Add tomato paste, crème fraîche, sweetener, and chili paste to taste if you like things a little spicier. Stir, bring to a boil briefly, and then spread over the fillet slices. After about 30 minutes in the oven, the fillet is cooked through but still nice and soft. According to my calculations, the dish has about 300 kcal up to this point. Now cook another 50g of pasta per person, which adds another 200 kcal. Even a very big eater would be satisfied. We couldn’t finish this portion, so we ate two slices of meat and the remaining sauce with a roll in the evening; that’s about 150 kcal. That makes a total of about 650 kcal for 2 meals, max. 700.