Grilled Maple-Cider Glazed Pork and Squash

• 2 tablespoons unsalted butter
• 12 medium onion, chopped
• 1 cup maple syrup
• 12 cup cider vinegar
• 1 tablespoon Dijon mustard
• 14 teaspoon salt
• 1 tablespoon chopped fresh sage
• 12 teaspoon salt
• 14 teaspoon black pepper
• 2 (2 lb) pork tenderloin
• 4 small acorn squash, trimmed (4 lbs total)

1. Glaze: In a saucepan, melt butter over medium heat.
2. Add onion; saute 2 minutes.
3. Stir in syrup, vinegar.
4. Boil until reduced to 1 cup.
5. scrape into bowl; whisk in mustard and salt.
6. Chill 30 minutes to thicken.
7. Pork& Squash: In cup, mix sage, salt and pepper.
8. Rub over tenderloins.
9. Cut squash crosswise into 1/2 inch rings.
10. Discard seeds, leaving rings in one piece.
11. Prepare outdoor grill with hot coals.
12. If glaze is too thick, microwave to loosen, 30 seconds.
13. Grill pork& squash 5 minutes; turn over; brush with glaze.
14. Continue to grill, turning and brushing every 5 minutes, until pork registers 160 and squash is tender, about 20 minutes total.

unsalted butter, onion, maple syrup, cider vinegar, mustard, salt, fresh sage, salt, black pepper, pork tenderloin, acorn

Taken from www.food.com/recipe/grilled-maple-cider-glazed-pork-and-squash-74966 (may not work)