Pork tenderloin with pumpkin and figs

To prepare the pork tenderloin with pumpkin and figs, first take the pumpkin: remove the seeds, the internal fibers 1, and the peel 2. Then cut it into cubes 3.

In a pot, pour a drizzle of oil and add the pumpkin. Add the rosemary and sage 4, season with salt 5. Cover with water 6 and cook for 15-20 minutes, until the pumpkin is soft.

In the meantime, trim the excess fat from the tenderloin 7, cut it in half, and season with salt 8 and pepper 9.

In a pan, pour a drizzle of oil, add the rosemary, sage, and unpeeled garlic 10. Add the tenderloin 11 and brown it for 3-4 minutes on each side 12.

Place the tenderloins on a baking sheet lined with parchment paper 13, add the rosemary 14, and drizzle them with the cooking juices 15. Bake in a static oven at 350°F for 15-20 minutes until the internal temperature of the meat reaches 150°F; you can use a probe to measure the core temperature of the meat. Once cooked, let it rest for at least 5 minutes.

Meanwhile, in a pan, pour the Port wine 16, add the shallot 17 and the vegetable broth 18.

Cook until the liquid is reduced by half, then strain 19 into a small pot. Add the butter 20 and let it melt completely 21. Set aside.

Cut the figs in half 22. In a pan, pour a drizzle of oil, add the honey and place the figs cut side down 23. Cook for 3-4 minutes on each side. Using an immersion blender, blend the pumpkin 24 until you get a smooth puree.

Slice the tenderloin 25. On the plate, spread the pumpkin puree 26, and place the tenderloin slices on top 27.

Add the figs and the Port wine sauce 28, finish with some rosemary 29. Your pork tenderloin with pumpkin and figs is ready to be served 30.