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Recipe Summary

prep:
20 mins
cook:
10 mins
chill:
30 mins
grill:
20 mins
Servings:
8
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Ingredients

Maple-Cider Glaze:
Pork and Squash:

Directions

Glaze:
  • In saucepan, melt butter over medium heat. Add onion; saute 2 minutes. Stir in syrup, vinegar. Boil until reduced to 1 cup, 8 minutes. Scrape into bowl; whisk in mustard and salt. Chill 30 minutes to thicken.

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Pork and Squash:
  • In cup, mix sage, salt and pepper. Rub over tenderloins. Cut squash crosswise into 1/2-inch-thick rings. Discard seeds, leaving rings in one piece.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Prepare outdoor grill with hot coals, or heat oven broiler, or heat grill pan. (If glaze is too thick, microwave at 100 percent power to loosen, 30 seconds.)

Instructions Checklist
  • Grill pork and squash 5 minutes; turn over; brush with glaze. Continue to grill, turning and brushing every 5 minutes for the first 15 minutes of grilling, until pork registers 160 degrees F and squash is tender, 20 minutes total. Discard any remaining glaze.

Nutrition Facts

355 calories; total fat 7g; saturated fat 3g; cholesterol 75mg; sodium 323mg; carbohydrates 49g; fiber 6g; protein 26g.

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