Place the pork tenderloin on a platter with a generous drizzle of olive oil, paprika, salt and black pepper. Squeeze the juice of an orange over the tenderloin and also place the orange halves on the platter. Finally add the unpeeled garlic cloves and rosemary. Take it to the oven for about 30 minutes. After this time, turn the tenderloin over, sprinkle the sauce on the bottom of the dish and place in the oven for another 20 minutes.
While the tenderloin is in the oven, peel the pumpkin, remove the seeds and cut into small cubes. Add a drizzle of olive oil, salt and pepper. Place the pumpkin also in the oven for about 25 minutes or until it is toasted.
Sauté the chopped onion in a pan with a drizzle of olive oil. Add the rice and shortly after the vegetable stock. Let it cook for about 7 minutes. After this time, add the roasted pumpkin and walnuts. Let cook another 5 minutes.
Serve the roasted pumpkin and walnut rice with slices of pork tenderloin in orange juice.
