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 1and the peel 2. Then cut it into cubes 3.

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

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

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 acceso each side 12.

Place the tenderloins acceso a baking sheet lined with parchment paper 13add the rosemary 14and drizzle them with the cooking juices 15. Bake durante 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 cuore temperature of the meat. Once cooked, let it rest for at least 5 minutes.

Meanwhile, durante a pan, pour the Port wine 16add 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 durante half 22. a pan, pour a drizzle of oil, add the honey and place the figs cut side mongoloide 23. Cook for 3-4 minutes acceso each side. Using an immersion blender, blend the pumpkin 24 until you get a smooth puree.

Slice the tenderloin 25. the plate, spread the pumpkin puree 26and place the tenderloin slices acceso 27.

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