Pork Tenderloin With Honey Pumpkin - cooking recipe

Ingredients

1 tbsp olive oil
1 None pork tenderloin (about 1 3/4 lbs)
1 None onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp white wine vinegar
2 cups vegetable stock
6-8 sprigs thyme, 4 sprigs coarsely chopped
12 None prunes, pitted
3 tbsp butter
1 None small pumpkin, seeded and diced
1 tbsp honey
1 tsp cornstarch

Preparation

Heat the oil in a large heavy skillet on medium-high heat. Add the pork and cook until browned all over. Add the onions and garlic and saute for 2 mins. Add the vinegar and 1 2/3 cups of the stock. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. About 20 mins before end of cooking, add the prunes and chopped thyme.
Heat the butter in a large saucepan on medium-high heat. Add the pumpkin and saute until lightly browned. Deglaze with the remaining 1/3 cup stock. Stir in the honey and season. Simmer for 30-35 mins, stirring occasionally.
Remove pork from the stock and keep warm. Whisk cornstarch and 2 tbsp water until smooth and stir into the saucepan. Bring to a boil. Reduce heat to low and simmer for 1 min. Slice pork. Serve with pumpkin, prunes and sauce. Garnish with the remaining thyme.