Ingredients:
2 tablespoons unsalted butter
1/2 medium onions, chopped
1 cup maple syrup
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (2 lb) pork tenderloins
4 small acorn squash, trimmed ( 4 lbs total)
Directions:
Glaze: In a saucepan, melt butter over medium heat.
Add onion; saute 2 minutes.
Stir in syrup, vinegar.
Boil until reduced to 1 cup.
scrape into bowl; whisk in mustard and salt.
Chill 30 minutes to thicken.
Pork& Squash: In cup, mix sage, salt and pepper.
Rub over tenderloins.
Cut squash crosswise into 1/2 inch rings.
Discard seeds, leaving rings in one piece.
Prepare outdoor grill with hot coals.
If glaze is too thick, microwave to loosen, 30 seconds.
Grill pork& squash 5 minutes; turn over; brush with glaze.
Continue to grill, turning and brushing every 5 minutes, until pork registers 160 and squash is tender, about 20 minutes total.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.