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🍽️ Pork Medallions with Pumpkin Puree and Balsamic Spring Onions with Fresh Coriander

490 kcal · 30 min · 4 servings

Pork Medallions with Pumpkin Puree and Balsamic Spring Onions with Fresh Coriander Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork fillet under running water, pat dry with kitchen paper and remove the silverskin if necessary. Cut the meat into medallions about 3 cm thick and set aside to come to room temperature.
  2. 2. Wash the pumpkin thoroughly, halve it and remove the seeds with a spoon. Then cut the flesh into rough pieces of about 2 cm, cover with salted water in a pot, bring to the boil and cook until tender over medium heat for about 10–12 minutes.
  3. 3. In the meantime, trim the spring onions, cut off the roots and cut the stalks into even thirds. Set aside.
  4. 4. Coarsely chop the pumpkin seeds. Wash the coriander, shake it dry thoroughly, trim the stems and chop coarsely. Mix both in a bowl and set aside.
  5. 5. Heat some oil in a pan over medium heat. Season the pork medallions with salt and sear in the hot oil for about 1 minute in total on each side.
  6. 6. Add the spring onions and balsamic vinegar and season with salt, pepper and sugar. Continue to cook for approx. 6 minutes, turning occasionally.
  7. 7. Drain the cooked pumpkin and reserve 1–2 ladles of the cooking water. Add the butter to the pumpkin and mash into a puree with a potato masher. Dilute with the reserved water if necessary. Season the puree with nutmeg, salt and pepper.
  8. 8. Plate the pumpkin puree, place the spring onions next to it and sprinkle the coriander mixture over it. Finally, place the pork medallions on top and serve. Enjoy your meal!

Nutrition per serving