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Roasted pork and squash ragout

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Roasted pork and squash ragout recipe

When you say, "Mediterranean-style eating", some people think that means only eating fruits and vegetables, but that’s not true at all, there’s much more involved. First and foremost, olive oil is the foundation for dressing, finishing and cooking any food. With this as your foundation, you can unleash your creativity in the kitchen.

Meat is also part of a balanced diet. Roasted pork with squash ragout is a good and healthy way to enjoy meat. It's the perfect plate for those winter weekends. The word ragout comes from the verb ragoûter, which means "to waken the senses" in French. With a name like that, you can imagine how tasty the dish is.

What are you waiting for? Go ahead and try it, you won't be disappointed.

Preparation:

  1. Mix the half cup of Cornicabra Extra Virgin Olive Oil from Spain, salt, grated garlic, oregano, lemon juice, orange juice, fresh tarragon, pepper and orange zest together in a bowl.
  2. Place the pork tenderloin in an oven-safe pan and brush it with the marinade.
  3. With the fatty part facing up, bake in a preheated oven at 425ºF for 15 minutes.
  4. After 30 minutes, baste with the marinade and lower the temperature to 375ºF.
  5. After 45 minutes, brush the pork again with the marinade to increase its moisture and flavor.
  6. Keep it in the oven for another 15 minutes (one hour total), and then let it rest for at least 20 minutes before cutting.
  7. Put the squash, a dash of salt and 4 tablespoons of Extra Virgin Olive Oil from Spain in an oven-safe pan. Pre-heat oven to 355ºF and roast it for 30 minutes.
  8. Pour 2 tablespoons of Extra Virgin Olive Oil from Spain into a pan and sauté the onion until it is translucent. Add the squash and sage. Cook for an additional 10 minutes and add the grated cured cheese. Serve with the sliced pork.

Yum!

Roasted pork with pumpkin ragout in clay pot on wooden board

60 min
Medium
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Ingredients

Ingredients for the roast:

  • 3.25 lb pork tenderloin
  • 2 grated cloves of garlic
  • 2 teaspoons of oregano
  • 1 teaspoon of fresh tarragon
  • The zest of 1 orange
  • ¼ cup orange juice
  • ¼ cup lemon juice
  • ½ cup Extra Virgin Olive Oil from Spain
  • Salt and black pepper to taste

Ingredients for the marinade:

  • 1 small squash, cut into cubes
  • ½ cup grated cured cheese
  • 1 onion, diced
  • 6 tablespoons of Cornicabra Extra Virgin Olive Oil from Spain
  • Salt and pepper to taste
  • 5 sage leaves
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