Pork Cutlet with Purée

Ingredients

• 200 g starchy boiling potatoes
• 600 g pumpkin flesh (e.g., muskmelon)
• 3 EL butter
• 150 ml hot milk
• 1 EL pumpkin seed oil
• Salz
• Muskat
• 4 pork cutlets about 220 g each (ready to cook)
• Meersalz
• Pfeffer
• 1 EL vegetable oil
• 1 stalk sage
• 2 stems thyme
• 100 g mirabelle plums
• 1 apple
• 8 shallots
• 1 TL powdered sugar
• 100 ml meat broth
• 50 ml port wine
• 1 splash Lemon juice

Instructions

1. 1.

   Peel the potatoes and boil them in salted water for about 30 minutes. Meanwhile, sauté diced pumpkin flesh with butter in a pot, add about 3 EL water, and simmer gently for roughly 20 minutes until tender.

2. 2.

   Preheat the oven to 140°C (275°F) with both lower and upper heat sources.

3. 3.

   Pat the cutlets dry, season with salt and pepper, and sear them on both sides in a hot pan with oil until golden brown. Sprinkle with the drained herbs and place on a baking tray. Bake for about 10 minutes, turning once or twice during cooking.

4. 4.

   Wash and pit the mirabelle plums. Wash the apple, quarter it, remove the core, and slice the quarters into strips. Peel the shallots and sauté them together with the apple and mirabelle in the pan's drippings. Sprinkle powdered sugar, allow a slight caramelization, then deglaze with broth and wine. Simmer gently for 3-4 minutes. Season with salt, pepper, and lemon juice.

5. 5.

   Drain the potatoes and mash them while hot using a potato masher or press. Stir in hot milk and oil. Steam the pumpkin until soft, blend it with remaining butter into a fine puree, then fold into the mashed potatoes, mix well, and season with salt and nutmeg.