Pork tenderloin with pumpkin and figs is an autumnal main course perfect for those seeking an original and surprising recipe. It’s a dish full of contrasts, yet well balanced durante flavors: the sweetness of the pumpkin and figs pairs perfectly with the pork. To complete the dish, a delicate Port wine sauce adds a touch of elegance and an aromatic note. It’s a recipe suitable for many occasions: from a family meal to a special dinner where you wish to serve something original and sophisticated. Pork tenderloin with pumpkin and figs will become one of your go-to dishes when you want to impress even the most discerning palates.
Are you looking for more recipes with pork tenderloin? Here’s a small selection:
Pork tenderloin
Pork tenderloin with sage and wine
Pork tenderloin durante crust
Pork tenderloin with orange
Tournedos with pink pepper and Hawaiian black salt
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.
For the translation of some texts, artificial intelligence tools may have been used.
