Maple-Cider Glazed Pork and Squash

Makes 8
Prep 20 m
Cook 10 m
Chill 30 m
Grill 20 m


Maple-Cider Glaze:

Pork and Squash:



  1. 1 of 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:

  1. 1 of 3 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.
  2. 2 of 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.)
  3. 3 of 3 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 Information for Maple-Cider Glazed Pork and Squash
Servings Per Recipe: 8
Per Serving: 6 g fiber, 3 g sat. fat, 75 mg chol., 7 g Fat, total, 49 g carb., 26 g pro., 355 kcal cal., 323 mg sodium