Ingredients (4 servings)
- For the tenderloin:
- 1kg of pork tenderloin
- 1 farinheira flour sausage
- Salt and pepper to taste
- 3 cloves garlic
- 1 teaspoon paprika
- Olive oil to taste
- 200 ml white wine
For the purée:
- 1 large or 2 small butternut squash
- Salt, pepper, nutmeg and olive oil to taste
- 50 ml cream
- Fresh thyme leaves
For the pork tenderloin, begin by boiling the farinheira sausage and removing the skin. Clean the tenderloin and cut in half lengthwise, without slicing all the way through. Stuff with the farinheira. Roll and close using kitchen twine. In a mortar, combine the salt and pepper, garlic, paprika and a generous drizzle of olive oil, and mash thoroughly. Rub the tenderloin with this seasoning, drizzle with some white wine and place in the fridge to marinate for 1 to 2h. After this period, seal the tenderloin in a large, hot skillet, with a drizzle of olive oil, and then place in an oven tray. Pour the rest of the wine over the pork and drizzle with some more olive oil and place in the preheated oven at 185ºC until nicely toasted and cooked (add more wine or water as it cooks, if necessary).
For the pumpkin purée, cut the butternut squash in half and place in an oven tray, sprinkled with salt, drizzle with olive oil and place in the oven at 200ºC until tender. Once out of the oven, remove the pumpkin flesh and mash with a fork in a strainer, to remove the excess water. Place the pumpkin in a saucepan and purée with a hand blender. Next add the cream, salt, pepper and nutmeg and cook until creamy.
Remove the meat from the oven and let sit for 10 minutes before slicing. Strain the juices from the roast and reserve.
In each dish, place a serving of purée, slices of tenderloin, drizzle with a little gravy and decorate with thyme leaves.