Roasted pork with pumpkin purée and lentil salad

For this recipe, the following ingredients are needed:

• White stock.
• Pumpkin purée
• Lentil salad
• Roasted pork:
  • Take out the head from the rack. Remove the bones and cut. Tie up the meat. Season and baste.
  • Cut the seasoned vegetables into cubes (onion, carrot, garlic).
  • Prepare a white stock.
  • Brown the meat.
  • Add the vegetables and simmer.
  • add wine or stock and place in the oven, reducing the temperature, turning, and basting when necessary.
  • Cook it until the meat is very tender and juices run clear.
  • Take out the meat pieces and set them aside.
  • Prepare the sauce blending the degreased juice with the vegetables. Add the necessary stock, place on the heat and thicken with cornstach.
  • Fillet the meat with a cold meat cutter. Place on a baking tray add the sauce and heat up in the oven.

PLATING UP

• Place the pork fillets in the shape of a fan, 4 or 5 pieces in each portion, depending on the size and thickness.
• Place the pumpkin purée on the side, and on the other side the lentil salad.
• Pour the sauce over the meat.