1Prepare the Glaze: In a small saucepan, combine frozen berries, minced chipotle and adobo sauce, honey, apple cider vinegar, and 60ml stock. Bring to a simmer over medium heat, then reduce heat and cook for 10-15 minutes, mashing berries occasionally, until thickened. Strain through a fine-mesh sieve, pressing solids to extract all liquid, then set glaze aside.

2Prepare Pork: Pat the pork tenderloin dry and season generously with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.

3Roast Pork: Transfer the skillet to a preheated oven at 200°C (400°F). Roast for 15-20 minutes, or until an internal temperature of 60°C (140°F) is reached. Remove from oven, brush with some of the berry glaze, and tent with foil to rest for 10 minutes.

4Start Polenta: While pork roasts, bring 700ml stock to a boil in a medium saucepan. Slowly whisk in the polenta, ensuring no lumps form. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until thickened and creamy.

5Finish Polenta: Once polenta is cooked, remove from heat. Gradually whisk in the cold butter until melted and incorporated. Stir in the grated Parmesan cheese and fresh sage until smooth. Season with salt and pepper to taste.

6Carve and Serve: Slice the rested pork tenderloin into thick medallions. Arrange polenta on serving plates, top with pork medallions.

7Garnish: Drizzle generously with the remaining berry glaze and garnish with fresh thyme sprigs and toasted pecans. Serve immediately.