Grilled pork tenderloin with pumpkin puree

Chop the onion. Cut pork tenderloin into medallions 2-3 cm thick. Make sure that everyone has 3 medallions of pork tenderloin. Rub the medallions with salt, freshly ground black pepper, balsamic vinegar and 2 tablespoons of olive oil. Let them marinate for 20 minutes.

Cut the pumpkin into pieces and remove the seeds. Cut the parts into cubes. Heat 2 tablespoons of olive oil in a frying pan and gently fry the onion. Put the paprika, cinnamon and pieces of pumpkin through and fry for 2-3 minutes. Pour in the orange juice and the stock and simmer the pumpkin in 10 minutes.

Mash the pumpkin mixture with the hand blender (or food processor) to a smooth puree. Add the crème fraîche and mix well with the puree. Let the puree without lid simmer for a few minutes until the thickness is good. Add salt and pepper to taste.

Meanwhile, fry the pork tenderloins in a hot grill pan in 6-8 minutes brown and just tender on the inside. Turn the medallions after 3-4 minutes. Spread the pumpkin puree over the center of warm plates and place 3 medallions on each plate. Tasty with haricots verts and a fresh green salad.