Glazed Pork Loin and Acorn Squash

By dette

Round out this sweet pork and squash with the constrstin gbite of braised kale, collard greens or broccoli rabe. Finish with a comforting serving of applesaude.

Ingredients

• 1 # boneless center-cut pork loin, trimmed of all
• visible fat
• 1 1/2 tsp dried sage, crumbled
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 garlic cloves, minced
• 2 small acorn squash, halved and seeded
• 1/4 c. orange juice
• 2 tbsp maple syrup

Preparation

Step 1

Preheat the oven to 425. Line a large rosting pan with foil and lightly spray the foil with nonstick spray. Rub the pork with 1 tsp of the sage, 1/4 tsp of the salt, 1/8 tsp of the pepper, and the garlic. Place inthe rasting pan and roast 20 mintues.

Sprinkle the squash with the remining 1/4 tsp salg and 1/8 tsp pepper. Place the squash, cut-sides down, around the pork and roast about 30 mintues longer.

Combine the orage juice, maple syrup, and the reamining 1/2 tsp sage in a small bowl. Turn the squash halves cut-side up. Baste the pork loin and the squash with the orange-maple glaze. Roast untio the squash are cooked ghrough and the pork reaches an internal temperature of 155-160, 15-20 minutes longer, bsting two or three times with the glaze. Let stand 10 mintues before slicing. (You can leave the squash in the turned-off oven to keep warm while the pork stands).

343 cal;9 g tot fat; 2 g sat fat 72 mg chol; 344 mg sod; 40 g carb; 7 g fib; 28 g prot; 114 mg calc POINTS: 7