Tie the pork tenderloin and put in a pan a sprig of rosemary, a clove of garlic and a drizzle of oil and cook on the stove cook for 10 minutes.
Pour with white wine.
After the wine has evaporated, cover with a lid and cook for another 10 minutes.

In the meantime, prepare the béchamel by melting the butter in a small pan, then add the flour and mix everything by slowly adding the milk and the saffron sachet, until it becomes a cream.
In another non-stick pan, toast the pumpkin seeds with a pinch of salt.
Cut the fillet into slices, season with a pork tenderloin sauce, a little béchamel and garnish with pumpkin seeds.