Sticking to my plan of cooking more WeightWatchers recipes last night I cooked a pork loin with acorn squash. Pork loin was on sale super cheap if you bought a big one, so I bought one that made about 3 three or four pound roasts. I usually don’t have a special fondness for pork loin because it always seems to come out so dry. This was really nice and there was glaze left in the bottom of the pan to spoon over the pork after it was cooked.
I need to get used to acorn squash again. With this glaze it had just a nice, slight orange and sweet flavor without overpowering it. The BF said it was really good and he knows not to say that if he doesn’t want to eat it again. LOL.
Usually when I do a roast I just sprinkle some tried and true combo of spices out of a jar, but this calls for a little salt, pepper, sage and garlic cloves. Here’s what I did.
- 3 lb. pork loin roast
- 1/2 TBLS. salt
- 1/2 TBLS. fresh ground pepper
- 4 TBLS. sage
- 6 cloves garlic, minced
- 3/4 cup orange juice
- 6 TBLS. real maple syrup
- 2 acorn squash, halved and seeded
Preheat oven to 425 degrees. Line a roasting pan with foil. Spray foil with Pam or whatever you use. Rub roast with about 3/4 of your spice mix and garlic. Cook for about 20 min. Take the balance of the mix and rub around the edges of the acorn squash.
Take the pork out of the oven and put the squash, cut side down around the pork in the roasting pan, and shove back in the oven for about 30 min.
Mix the orange juice and maple syrup. Pull the pork and squash out of the oven and turn the squash cut side up. Baste everything with the orange juice and maple mix. Cook 15-20 more minutes or until internal temp of pork reaches about 160 degrees and the squash is done. Baste 2 or 3 more times while finishing the cooking. I finally on the last 5 minutes just poured what I had left all over everything.
Enjoy. If you’re counting points, this is approx. 7 points per serving. I’m open to suggestions if you want to put any in the comments below.
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