Wash, halve and remove the seeds from the pumpkin. Cut 1 cm large cubes.
Halve onions and cut into wedges. Cut pork fillet into 6 equal strong fillets.
Heat 2 tbsp. oil in a pan and roast pumpkin and onions for about 10 minutes. Season with salt and pepper.
Heat the remaining oil in another pan. Season fillets with salt and pepper and fry in hot oil.
Then take out of the pan and wrapped in aluminum foil. Deglaze frying residue with 200 ml of water, 150 ml of cream and boil up. Season with salt and pepper. Mix parsley under the pumpkin and serve with the pork medallions.