Pork Tenderloin with Spiced Pumpkin Sauce and Crispy Sage over Creamy Scallion Rice

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Season the pork tenderloin with 4 g salt, 1 g black pepper, the sweet paprika, and the lemon zest. Let it rest for 10 minutes while you prepare the remaining ingredients.

3. 3

   Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Sear the pork tenderloin on all sides for 5-6 minutes. Transfer the skillet to the oven and cook the pork for 12-15 minutes at 200 °C / 400 °F, until juicy. Remove and rest for 8 minutes before slicing.

4. 4

   While the pork cooks, heat a saucepan with 1 tablespoon olive oil and 10 g butter over medium heat. Add the yellow onion, half of the garlic, and the white part of the scallions. Cook for 4-5 minutes until softened.

5. 5

   Add the pumpkin, ground cumin, ground cinnamon, and a pinch of salt. Sauté for 2 minutes, pour in the dry white wine, and reduce for 1 minute. Add 240 ml (1 cup) chicken stock and simmer for 12-14 minutes until the pumpkin is very tender.

6. 6

   Blend the pumpkin mixture with the heavy cream and lemon juice until smooth. If needed, add 2 to 3 tablespoons of chicken stock to adjust the texture. Season to taste with salt and black pepper and keep warm.

7. 7

   In another saucepan, heat 1 tablespoon olive oil and 15 g butter over medium heat. Add the long-grain rice and toast for 1 minute, stirring. Add the remaining garlic and cook for 30 seconds.

8. 8

   Pour in 480 ml (2 cups) hot chicken stock gradually, stirring occasionally, until the rice is tender and creamy, about 15-18 minutes. Add the green part of the scallions, the grated aged Manchego cheese, and 2 tablespoons heavy cream. Stir until creamy.

9. 9

   In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Fry the fresh sage leaves for 20-30 seconds until crisp. Drain on paper towels and sprinkle with a pinch of salt.

10. 10

    Slice the pork tenderloin into medallions. Serve a base of creamy scallion rice, arrange the pork on top, spoon over the spiced pumpkin sauce, and finish with the crispy sage and a touch of black pepper.