Confit pork loin, rigatoni and melted squash

Preparation: 15 minutes | Cooking time: 2 hours | Servings: 8 servings

Ingredients:

1 tbsp (15ml) roasted camelina oil Signé Caméline

1 kilo (2.2 pounds) pork loin

3 large onions, peeled and cut into pieces

1 clove of garlic, crushed

1 bay leaf

1 sprig of fresh thyme

1 cup (250ml) no salt added chicken broth

Fondant squash

1 butternut squash, peeled and cut into thick slices

1 tbsp (15ml) camelina oil Signé Caméline

1/4 cup (60 ml) nutritional yeast

1 tbsp (15ml) roasted camelina oil Signé Caméline

1 teaspoon (5 ml) maple syrup

Parsley

1 cup (250 ml) parsley leaves

1 green shallot, chopped

1 green onion, chopped

3 tbsp (45 ml) pumpkin seeds

1 teaspoon (5 ml) roasted camelina seeds Signé Caméline

Drizzle of roasted camelina oil Signé Caméline

Salt and pepper to taste

Pasta

500g (1 pound) pasta (mezzi rigatoni), cooked al dente Stefano Faita

1/3 cup (80 ml) cheddar cheese, cut into small pieces

Preparation:

1. Preheat the pressure cooker container in sear or sauté mode for 2-3 minutes.
2. Heat the oil. Add the piece of pork seasoned with salt and pepper and cook for 3-4 minutes on each side until nicely browned. Remove and set aside on a plate.
3. Add the onions, crushed garlic clove, bay leaf and sprig of fresh thyme. Cook for 2 minutes.
4. Place the piece of pork back on the onions. Add the chicken broth.
5. Cover and select the “pressure cooking” function. Cook for 60 minutes.
6. Meanwhile, place the squash slices on a cookie sheet lined with parchment paper. Add the camelina oil, salt and pepper to taste. Mix.
7. Bake in a hot oven at 190°C (375°F) for 35-45 minutes (or until the squash is tender and cooked). Get out of the oven. To book.
8. Once the device is depressurized, remove the cover.
9. Remove the piece of pork. Leave to cool. Cut into 3-4 thick slices. To book.
10. Take the onions and half the broth from the bottom of the pressure cooker and place in the blender.
11. Add the nutritional yeast, camelina oil and maple syrup. Blend until you obtain a smooth, creamy and creamy texture.
12. Place all the parsley ingredients in a bowl. Mix. To book.
13. Place in a large skillet and gently heat the sauce.
14. Add the cooked pasta and cook for 1-2 minutes. Keep warm.
15. In a very hot non-stick pan, cook and caramelize the pork pieces for 3-4 minutes on each side until nicely caramelized.
16. When serving, place the pasta and sauce in deep plates.
17. Add a slice of pork on top.
18. Garnish with parsley and pieces of cheddar.
19. Serve and enjoy immediately.



Photo credit : Ariel Tarr

Recipe credit: Danny St-Pierre

Source: www.isabellehuot.com