Pumpkin and apple mash with pork fillet

Ingredients for 4 servings:

• 600 g pumpkin(s) (Hokkaido)
• 250 g potatoes
• 2 m.-sized apple
• 8 stalk(s) leeks
• 20 g butter
• 100 ml whipped cream
• e.g. nutmeg
• n. B. Salt
• 500 g pork fillet(s)
• 6 slices of Parma ham
• 100 ml whipped cream
• 20 g margarine
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Season the fillet with salt and pepper, heat a pan, and briefly sear the fillet on both sides in the hot margarine. Preheat the oven to 210 degrees Celsius (fan/convection oven) using the grill function. Wrap the seared fillet in the ham and place it in a roasting pan. Pour in the meat juices and cook in the oven for about 20 minutes. Peel the potatoes, wash and core the Hokkaido apple, wash, quarter, and core one apple. Place the potatoes, pumpkin, and apple in a pot of water, season with salt, and cook for about 15-20 minutes. Wash the leek and cut into fine strips. Peel and quarter the second apple, core it, and cut it into fine cubes. Heat the butter in a pan and lightly sear the leek. Then add the diced apple, let it caramelize slightly, and set aside. Drain the pot containing the cooked potatoes, Hokkaido potatoes, and apples and mash them finely with a potato masher. Gently heat the whipped cream and stir it into the mashed mixture with a spoon, along with the diced apple and leek. Season with salt and nutmeg to taste. Remove the fillet from the roasting pan, add the 100 ml of whipped cream to the gravy, and heat briefly in the oven. Cut the fillet into thin slices and serve with the pumpkin and apple mash.