Roasted pork and squash ragout
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!
Roasted pork and squash ragout
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!
Cooking Instructions
- 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.
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