How to Prepare Perfect Roasted pork and squash ragout

Roasted pork and squash ragout.

Hello everybody, it's Louise, welcome to our recipe page. Today, we're going to make a special dish, roasted pork and squash ragout. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted pork and squash ragout is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They're nice and they look wonderful. Roasted pork and squash ragout is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can have roasted pork and squash ragout using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Roasted pork and squash ragout:

1. {Prepare 3.25 lb of pork tenderloin.
2. {Prepare 2 of grated cloves of garlic.
3. {Take 2 teaspoons of oregano.
4. {Prepare 1 teaspoon of fresh tarragon.
5. {Prepare of The zest of 1 orange.
6. {Make ready 1/4 cup of orange juice.
7. {Take 1/4 cup of lemon juice.
8. {Prepare 1/2 cup of Extra Virgin Olive Oil from Spain.
9. {Make ready of Salt and black pepper to taste.
10. {Take of Ingredients for the marinade:.
11. {Get 1 of small squash, cut into cubes.
12. {Get 1/2 cup of grated cured cheese.
13. {Prepare 1 of onion, diced.
14. {Get 6 tablespoons of Cornicabra Extra Virgin Olive Oil from Spain.
15. {Make ready of Salt and pepper to taste.
16. {Prepare 5 of sage leaves.

Instructions to make Roasted pork and squash ragout:

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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