Hunter Food & Wine

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Spiced Pork Fillet on Soy Roast Pumpkin

1kg pork tenderloin
400g butternut pumpkin
400g young asparagus
30ml ketchup monis
5g ground cumin
5g ground coriander
2g ground chilli
Olive oil
Soy sauce
Sesame oil
10g unsalted butter
1 lemon
Red wine
Beef stock
100g red currants
Salt and pepper

1. Trim fat from pork and roll pork in the combined spices.

2. Toss pumpkin pieces in olive oil, sesame oil, salt and pepper and then roast
    for 10 minutes at 200°C. Just before the pumpkin is ready toss
    lightly with sweet soy and caramelise slightly in oven.

3. Heat oil and butter in a small pan and sear pork until slightly brown. Place in a
    warm oven to rest through.

4. Reduce the red wine by two thirds, add red currants and beef stock. Reduce     again and season. Blanch asparagus.

5. Place asparagus on top of roast pumpkin on centre of plate, top with pork then     drizzle with sauce and serve.