Peel 1,3kg pumpkin and roughly chop into small pieces. Place in a medium, lidded saucepan together with 80ml (⅓ cup) water over medium heat. Cover with the lid and boil until soft, 25 – 30 minutes.
Remove from heat and strain the excess liquid, then roughly mash using a potato masher/fork. In a small saucepan over medium heat, pour a splash of olive oil and add 4 tsp Dijon/mild mustard.
In a jug, mix 160ml fresh cream and 1 tsp cornflour. Add the mixture to the mustard, stir and cook until it lightly coats the back of a spoon, 10 minutes.
Season to taste, remove from stove and set aside until needed.
Meanwhile, cut 2 x 400g pork fillets into medallions, season with salt and freshly ground black pepper. Pour 3 tbsp olive oil into a frying pan over high heat and fry the medallions on both sides until golden brown and cooked through, 10 – 15 minutes.
To serve, place the pork on top of the pumpkin mash, sprinkle with a little more black pepper and drizzle with the mustard sauce. Garnish with whole and chopped fresh sage leaves.
Serves 4 EASY 1 hr 30 mins
RECIPE AND STYLING BY NOMVUSELELO MNCUBE
PHOTOGRAPH BY HEMA PATEL