MAPLE-CIDER GLAZED PORK AND SQUASH

MAPLE-CIDER GLAZED PORK AND SQUASH image

Number Of Ingredients 13

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Maple-Cider Glaze:
2 tablespoons unsalted butter
1/2 medium-size onion, chopped
1 cup maple syrup
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
Pork and Squash:
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pork tenderloins ( 2 pounds total)
4 small acorn squash (about 4 pounds total), trimmed

Steps:

Glaze: 1. 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. Pork and Squash: 2. 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. 3. 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.) 4. 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.