Savory Sweetness: Pork Fillet with Pumpkin and Figs Recipe

When it comes to fall flavors, few ingredients capture the essence of the season like pumpkin and figs. These humble yet flavorful ingredients combine beautifully with savory pork fillet, creating a dish that is both comforting and sophisticated. Whether you’re hosting a dinner party or simply looking to enjoy a delicious homemade meal, this Pork Fillet with Pumpkin and Figs recipe is sure to impress.

Why This Dish Works

Pork fillet is a lean, tender cut of meat, making it a perfect canvas for bold flavors. The natural sweetness of pumpkin and figs pairs superbly with the savory notes of the pork. To further enhance this dish, we’ll use aromatic herbs and spices that bring warmth and depth, making it a delightful choice for fall gatherings or cozy weeknight dinners.

Ingredients

For the Pork and Marinade:

• 1 pork fillet (around 1 lb)
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• Salt and pepper, to taste

For the Pumpkin and Figs:

• 2 cups pumpkin, peeled and diced (you can use butternut squash as a substitute)
• 1 cup fresh figs, halved (or dried figs, if fresh aren’t available)
• 1 tablespoon honey
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

Step 1: Marinate the Pork Fillet

1. In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper.
2. Place the pork fillet in a resealable plastic bag or a shallow dish and pour the marinade over it. Ensure the fillet is well coated.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, but preferably for a couple of hours or overnight for maximum flavor.

Step 2: Roast the Pumpkin and Figs

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the diced pumpkin with olive oil, honey, cinnamon, nutmeg, salt, and pepper until evenly coated.
3. Spread the pumpkin on a baking sheet lined with parchment paper.
4. Roast for 15 minutes, then remove from the oven, add the halved figs to the sheet, and return to the oven for another 10-15 minutes, until the pumpkin is tender and caramelized.

Step 3: Cook the Pork Fillet

1. While the pumpkin and figs roast, heat a skillet over medium-high heat and add a splash of olive oil.
2. Once the oil is hot, remove the pork fillet from the marinade and sear it in the skillet for about 2-3 minutes per side until golden brown.
3. Lower the heat and cover the skillet, allowing the pork to cook through for about 10-15 minutes or until the internal temperature reaches 145°F (63°C).
4. Once cooked, let the pork rest for a few minutes before slicing.

Step 4: Plate and Serve

1. Slice the pork fillet into medallions and arrange them on a plate.
2. Spoon the roasted pumpkin and figs alongside the pork, drizzling any leftover roasting juices over the top.
3. Garnish with additional thyme or fresh herbs if desired.

Tips for Success

• Choosing the Right Pork: A quality pork fillet will make a big difference in the overall flavor of the dish. Look for pinkish-red meat with minimal fat.
• Pumpkin Prep: For convenience, you can buy pre-cut pumpkin or use canned pumpkin puree (though fresh is recommended for this dish).
• Experiment with Flavors: Feel free to add other herbs such as rosemary or sage for an extra layer of flavor. You could also include other vegetables like Brussels sprouts or carrots to the roasting pan.

This Pork Fillet with Pumpkin and Figs recipe beautifully marries the savory and the sweet, making for a harmonious dining experience that’s perfect for any occasion. Not only is it easy to prepare, but it also brings comfort food to a new level of culinary sophistication. So, gather around the table, enjoy the season’s bounty, and savor every delicious bite!

Happy cooking! 🍽️