Roasted pork and squash ragout - Olive Oils from Spain

Ingredients

• 3.25 lb pork tenderloin
• 2 grated cloves of garlic
• 2 teaspoons of oregano
• 1 teaspoon of fresh tarragon
• The zest of 1 orange
• ¼ cup orange juice
• ¼ cup lemon juice
• ½ cup Extra Virgin Olive Oil from Spain
• Salt and black pepper to taste
• 1 small squash, cut into cubes
• ½ cup grated cured cheese
• 1 onion, diced
• 6 tablespoons of Cornicabra Extra Virgin Olive Oil from Spain
• Salt and pepper to taste
• 5 sage leaves