Pork medallions with mustard and cinnamon

Preparation – 30 minutes

If you're making your own pasta dough, you should start with this so the dough can rest while you create the rest of the recipe. PRE-HEAT the oven to 200 degrees celsius or 390 degrees Fahrenheit.

Peel the pumpkin, remove the seeds and chop 2/3rd of it into pieces and the other 1/3rd into beautiful small cubes. The pieces will be used for a smooth pumpkin puree.

Place all of the pumpkin onto the baking tray, separating the cubes and pieces both on one side of the tray. Drizzle the pumpkin with olive oil, pepper, salt, a teaspoon of ground chili and about 1/2 a teaspoon of cinnamon.

Roast the pumpkin in the oven for about 10 minutes, or until soft enough. Remove the cubes from the oven, set them aside and roast the larger pieces about 5 minutes more.

Season the pork medallions with pepper and salt. Rub them with mustard and divide a tablespoon of ground cinnamon powder over the meat. Fill a large pan with water and salt and bring to a boil.  

Finishing the pork medallions with mustard and cinnamon – 10 minutes

Heat a bit of olive oil and butter in the large skillet and cook the medallions for about 4 minutes on both sides on medium-high heat. When the water has come to a boil, cook the snow peas for about 5 minutes.

Meanwhile use your pasta machine to create homemade spaghetti from the pasta dough. Remove the snow peas from the water using a skimmer and bring the water back to a boil.

Cook the homemade pasta for about 2 to 3 minutes and then drain immediately. Use a blender or immersion blender to create a smooth pumpkin puree. If needed, season with pepper and salt.  

Divide the pork medallions into slices. Divide the pasta, pumpkin puree, pumpkin cubes, snow peas and pork pieces over 4 plates and enjoy!