Contents
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Ingredients
- 800 g Waxy potatoes
- 800 g Hokkaido pumpkin
- 2 Pork fillet 350 g
- 3 tbsp White balsamic vinegar
- 150 ml White wine
- 3 tsp Apple jelly
- 1 tbsp Creme fraiche Cheese
- 2 tbsp Sauce binder light
- 2 tbsp Dried thyme
- Oil, pepper, salt
for that you still need
- Aluminum foil
Instructions
- Peel and wash the potatoes and cut into wedges. Place the wedges on a baking sheet, drizzle with 1 tablespoon of oil, season with salt and mix. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the lower rack for 40-45 minutes.
- Wash the pumpkin, rub dry and cut in half. Remove the seeds and cut the pumpkin into wedges
- Wash the fillets, pat dry. Season the fillets with salt and pepper. Heat some oil in a large saucepan or roasting pan and fry the fillets all around for about 5 minutes. Pour in half of the balsamic vinegar and 50 ml of white wine and coat the fillets with apple jelly. Cover the roasting pan or saucepan and cook the meat for another 15-20 minutes over medium heat, deglazing again with balsamic vinegar and brushing with jelly.
- Add the pumpkin to the potatoes approx. 15-20 minutes before the end of cooking and drizzle with a tablespoon of oil. Wrap the meat in aluminum foil and let it rest. Deglaze the roast with 150 ml white wine. Stir in the crème fraiche, bind lightly with a sauce thickener and season with salt and pepper.
- Add the thyme to the vegetables. Season the vegetables again with salt and pepper if necessary
- Ps: Uhmmm ... the sauce is missing in the photo ^^
Nutrition
Serving: 100gCalories: 71kcalCarbohydrates: 12.8gProtein: 1.6gFat: 0.7g