Pork Tenderloin with Pumpkin, Figs, and Port Sauce

For the Pork Tenderloin:

• 1.75 lbs pork tenderloin (800 g)
• Extra virgin olive oil, to taste
• 4 sprigs fresh rosemary
• 2 cloves garlic
• Salt and pepper, to taste

For the Pumpkin:

• 3 ? cups pumpkin, cubed (500 g)
• Extra virgin olive oil, to taste
• 1 sprig rosemary
• Salt and pepper, to taste

For the Figs:

• 8 fresh figs, halved
• 1 tablespoon honey
• A drizzle of extra virgin olive oil

For the Port Sauce:

• ¾ cup Port wine (200 ml)
• ½ cup beef broth (100 ml)
• 1 tablespoon butter
• 1 shallot, sliced
• Salt and pepper, to taste

• Prepare the Pumpkin:

  • Clean the pumpkin and cut it into cubes.
  • Cook with olive oil, rosemary, salt, and pepper. Cover with water and boil until soft.
  • Blend to create a puree.

• Prepare the Figs:

  • Heat the honey and olive oil in a pan.
  • Cook the figs, cut side down, for 3-4 minutes. Set aside.

• Prepare the Pork Tenderloin:

  • Clean the tenderloin and season with salt.
  • Sear in a pan with olive oil, garlic, and rosemary for 3-4 minutes per side.
  • Bake at 350°F (180°C) for 15-20 minutes until the internal temperature reaches 145°F (63°C). Let it rest.

• Prepare the Port Sauce:

  • Deglaze the pan with the Port wine.
  • Add the broth and shallot, reduce by half.
  • Strain and stir in the butter.

• Plating:

  • Slice the pork into 1-inch thick slices.
  • Spread the pumpkin puree on the plate, add the pork slices, figs, and drizzle with Port sauce. Garnish with fresh thyme.