@giallolovesitaly: Some dinners deserve a little extra love… and a beautiful glass of wine! 🍷❤️ Juicy rosemary pork, silky pumpkin purée, honey-glazed figs and a rich Port wine sauce — restaurant-style elegance at home. ✨ Would you serve this for a special dinner or a cozy Sunday lunch? 🍂 INGREDIENTS | Serves 4 For the Pork: 800 g pork tenderloin (1¾ lb) Extra virgin olive oil, as needed 4 sprigs fresh rosemary 2 garlic cloves Salt and black pepper, to taste For the Pumpkin Purée: 500 g pumpkin, cubed (1.1 lb) Extra virgin olive oil, as needed 1 sprig rosemary Salt and black pepper, to taste For the Figs: 8 fresh figs, halved 1 tbsp honey (15 ml) A drizzle of extra virgin olive oil For the Port Wine Sauce: 200 ml Port wine (¾ cup + 1 tbsp) 100 ml meat stock (⅓ cup + 1 tbsp) 1 tbsp butter (14 g) 1 shallot, sliced Salt and black pepper, to taste METHOD Cook cubed pumpkin with olive oil, rosemary, salt and pepper. Add enough water to cover, simmer until tender, then blend until silky. Heat honey and olive oil in a pan and caramelize the figs cut-side down for 3–4 minutes. Set aside. Season the pork and sear in olive oil with garlic and rosemary for 3–4 minutes per side. Roast at 180°C (350°F) for 15–20 minutes, until the centre reaches 63°C (145°F). Rest for at least 3 minutes before slicing. Deglaze the pork pan with Port wine, add stock and shallot, and reduce by half. Strain and whisk in butter. Slice the pork into 2.5 cm (1-inch) medallions. Serve over pumpkin purée with caramelized figs and Port wine sauce. Garnish with fresh thyme, if available. #giallolovesitaly #maindishes #porktenderloin #portwinesauce #Foodie

GialloZafferano Loves Italy

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Wednesday 21 October 2026 15:00:00 GMT