Pork Medallions with Rosemary and Pumpkin

Make potatoes in their skins, peel, cool and cut into 1cm cubes. Peel pumpkin, remove seeds and cut into 1cm cubes. Finely dice bacon, peel and dice onions. Pluck about 3/4 of the needles from the rosemary sprigs and chop. Finely chop 2 tsp rosemary needles.

Heat 2 tbsp canola oil in frying pan, sauté shallots and garlic until soft. Remove and fry the bacon and onions with another 2 tbsp. oil until crispy. Drain the oil in a sieve.

Heat the oil in a frying pan, roast the pumpkin and potato cubes in it until golden brown, fold in the bacon and onion cubes.

Put 3 pork medallions on each rosemary skewer, season with pepper and roast with the remaining oil in the frying pan for 3-4 minutes on each side. Remove and keep warm. Melt the rosemary butter in the frying pan. Arrange the earth apple and pumpkin vegetables on plates, place the medallions on top and baste with the rosemary butter.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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