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Ingredients (4 servings)
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600 g Schweinsfilet
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500 g Schnitzkürbis
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150 g Frischkäse
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100 g Pfefferkäse
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300 g Bio-Baguette
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30 g Butter
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Salz, Pfeffer, Öl, Wasser
Preparation
- Peel and deseed the pumpkin, then cut into bite-sized cubes. Slice the pork tenderloin into 3 cm thick medallions and season with salt and pepper.
- Heat some oil in a large pan, sear the medallions on both sides until browned, then remove and keep warm.
- Melt butter in the same pan and sauté the pumpkin cubes for about 10 minutes until tender. Bake the baguette according to package instructions or slice it.
- Add cream cheese, grated pepper cheese, and a splash of water to the pumpkin, stir until creamy, return the medallions to the pan, and let simmer for 3 minutes. Serve with the baguette.
