Roasted pork and squash ragout

Name: Roasted pork and squash ragout
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 3.25 lb pork tenderloin; 2 grated cloves of garlic; 2 teaspoons oregano; 1 teaspoon fresh tarragon; The zest of 1 orange; 1/4 cup orange juice; 1/4 cup lemon juice; 1/2 cup Extra Virgin Olive Oil from Spain; Salt and black pepper to taste; Ingredients for the marinade:; 1 small squash, cut into cubes; 1/2 cup grated cured cheese; 1 onion, diced; 6 tablespoons Cornicabra Extra Virgin Olive Oil from Spain; Salt and pepper to taste; 5 sage leaves

Olive Oils from Spain @oliveoilsspain

Spain

This recipe is a great example of enjoying meat in a healthy way. Roasted in the oven with extra virgin olive oil from Spain, it's also super easy to make!

Olive Oils from Spain @oliveoilsspain

Spain

This recipe is a great example of enjoying meat in a healthy way. Roasted in the oven with extra virgin olive oil from Spain, it's also super easy to make!

Saved

Ingredients

60 minutes

4 people

3.25 lbpork tenderloin
2grated cloves of garlic
2 teaspoonsoregano
1 teaspoonfresh tarragon
The zest of 1 orange
1/4 cuporange juice
1/4 cuplemon juice
1/2 cupExtra Virgin Olive Oil from Spain
Salt and black pepper to taste
Ingredients for the marinade:
1small squash, cut into cubes
1/2 cupgrated cured cheese
1onion, diced
6 tablespoonsCornicabra Extra Virgin Olive Oil from Spain
Salt and pepper to taste
5sage leaves

Saved

Steps

60 minutes

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.