I made this last night and it was quite delicious for a low point meal. (7 pts per serving) I followed the suggestion and made braised collard greens and had the CL green onion biscuits. The acorn squash was terrific with the sweet glaze of maple orange and pork with sage is always a happy combination.
Just thought I would share the love
Glazed Pork Loin and Acorn Squash
WW - Simply Delicious Cookbook
4 servings - 7 pts per serving
Round out this sweet pork and squash with the contrasting bite of braised kale, collard greens, or broccoli rabe. Finish with a comforting serving of applesauce.
1 pound 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 cup orange juice
2 TBSP maple syrup
1) Preheat the oven to 425 degrees. Line a large roasting 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 of the pepper and the minced garlic. Place in the roasting pan and roast 20 minutes.
2) Sprinkle the squash with the remaining 1/4 tsp salt and 1/8 tsp pepper. Place the squash, cut sides down, around the pork and roast aout 30 minutes longer.
3) Combine the orange juice, maple syrup, and the remaining 1/2 tsp of sage in a small bowl. Turn the squash halves cut size up. Baste the pork loin and the squash with the orange-maple glaze. Roast until the squash are cooked through and the pork reaches an internal temperature of 160 degrees 15-20 minutes longer, basting two or three times with the glaze. Let stand 10 minutes before slicing. (You can leave the squash in the turned off oven to keep warm while the pork stands.)
Notes: very liberal on sage, salt and pepper and used an extra large clove of garlic.
344 mg sodium
40 g carbs
7 g fiber