2 qt. Butternut squash, peeled, cut into 3/4-inch cubes
1 cups Sage, finely chopped
2 cups Extra virgin olive oil
1/8 cups Salt
2 qt. Kale, torn into bite-size pieces
1/2 cups Pumpkin seeds, toasted
1/2 cups Pomegranate seeds
1/2 cups Kraft Honey Mustard Dressing
Fat side of the meat in a 1/2-inch-wide diamond pattern, cutting just to depth of fat cap. Heat pressure cooker pan on medium heat. Place meat, fat-side down, in pan; cook 4 min. on each side or until browned on both sides.
Meat from pan; set aside. Discard all but 1 Tbsp. (15 mL) fat from pan. Add onions, garlic, coriander, cloves and bay leaves to reserved fat; cook until onions are golden brown. Return meat to pan. Add brandy. Carefully ignite brandy; cook until liquid is completely reduced. Add pork stock. Cover pressure cooker with lid; secure lid. Cook until cooker reaches pressure. Reduce heat to low; cook 40 min. Meanwhile, cook the squash then kale as directed below.
The pressure by holding the cooker under cold running water until safety allows lid to be opened. Remove lid; check meat for desired tenderness. Transfer meat to cutting board, reserving sauce in cooker for glazing. Let meat stand until ready to slice. Discard bay leaves from sauce; stir fig jam into sauce.
Squash cubes with sage and oil to evenly coat. Season with salt. Spread into single layer in parchment paper-lined sheet pans. Roast in 400ºF standard oven 50 to 55 min. or just until tender. Reduce oven to 350ºF.
Away heavy center stalks from kale leaves; discard. Tear leaves into 3-inch pieces; toss with oil until evenly coated. Place in single layer in parchment paper-lined sheet pans. Bake in 350ºF standard oven 10 to 15 min. or until crisp and dried. Season with salt.
For each serving:
2.5 oz. (70 g) meat 30 sec. on each side, turning and brushing evenly with 2 tsp. (10 mL) of the reserved glazing sauce.
1 cup (250 mL) kale, 1/2 cup (125 mL) squash, meat and 2 Tbsp. (30 mL) each pumpkin and pomegranate seeds on plate; drizzle with 2 Tbsp. (30 mL) dressing.