← All recipes

🍽️ Tender pork medallions with pumpkin and lemon cream sauce

450 kcal · 70 min · 4 servings

Tender pork medallions with pumpkin and lemon cream sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes.
  2. 2. Place the whole potatoes in a pot.
  3. 3. Cover them with salted water.
  4. 4. Bring the water to a boil.
  5. 5. Cook the potatoes until tender for 15 to 20 minutes.
  6. 6. Clean the pumpkin.
  7. 7. Remove the seeds with a spoon.
  8. 8. Cut the pumpkin flesh with the skin into strips.
  9. 9. Cut the strips into pieces about 0.5 cm thick.
  10. 10. Cut the pork tenderloin into 6 equal round slices.
  11. 11. Preheat the oven to 100 degrees Celsius.
  12. 12. Use top and bottom heat.
  13. 13. Do not use fan-assisted heat.
  14. 14. Carefully drain the potatoes.
  15. 15. Let them steam dry in the pot for a moment.
  16. 16. Add oil to a pan.
  17. 17. Heat the oil.
  18. 18. Fry the potatoes all around until light brown.
  19. 19. Season the potatoes with salt.
  20. 20. Season the medallions with salt.
  21. 21. Add about 3 tablespoons of oil to a second pan.
  22. 22. Fry the medallions for 1 to 1.5 minutes on one side.
  23. 23. Fry them for 1 to 1.5 minutes on the other side.
  24. 24. Place the meat on a baking sheet.
  25. 25. Place the potatoes on the baking sheet.
  26. 26. Keep the sheet warm in the hot oven.
  27. 27. Heat 2 tablespoons of oil in the pan used for the potatoes.
  28. 28. Fry the pumpkin pieces over medium heat for 10 minutes, turning them around.
  29. 29. Season the pumpkin with salt.
  30. 30. Season the pumpkin with pepper.
  31. 31. Deglaze the pan drippings from the medallions with cooking cream.
  32. 32. Season the sauce with salt.
  33. 33. Season the sauce with pepper.
  34. 34. Add lemon zest to the sauce.
  35. 35. Add lemon juice to the sauce.
  36. 36. Bring the sauce to a boil once.
  37. 37. Chop the parsley.
  38. 38. Plate the medallions.
  39. 39. Plate the potatoes.
  40. 40. Plate the pumpkin.
  41. 41. Plate the sauce.
  42. 42. Sprinkle the dish with the chopped parsley.
  43. 43. Serve the dish.

Nutrition per serving