Roasted pork and squash ragout
Roasted pork and squash ragout

Hi everyone, Welcome to our recipe page. Today, we’re going to make a distinctive dish, roasted pork and squash ragout. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Meat is part of a balanced diet. Roasted pork with squash ragout is a healthy way to enjoy meat. Roasted pork with squash ragout is a good and healthy way to enjoy meat.

Roasted pork and squash ragout is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Roasted pork and squash ragout is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted pork and squash ragout using 16 ingredients and 8 steps. Here is how you cook that.

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

I used Pork loin instead of shoulder because that is what I had on hand. A bit of work to peel and cut up that butternut squash but worth it in the end. For the ragout, melt one tablespoon of the butter in a pan over a low heat. To serve, divide the ragout among four serving bowls.

Steps 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.

Place a pork cutlet on top of each and place a black pudding ball alongside each. Serve the ravioli over the ragout, top lightly with crème sauce & balsamic reduction drizzle. I served with a green salad tossed with goat cheese, raspberries, walnuts. Learn how to cut a butternut squash (safely!) with this step-by-step tutorial! Plus, how to select a butternut squash and lots of recommendations for butternut squash recipes.

So that’s going to wrap this up with this special food roasted pork and squash ragout recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!