Preparation

• Place pork in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade. Turn to coat. Refrigerate 30 minutes or longer for more flavor.

• Preheat oven to 425°F. Remove pork from marinade. Discard any remaining marinade. Place pork in center of large foil-lined shallow baking pan. Toss squash with remaining 1/4 cup marinade and arrange around pork.

• Roast 25 minutes or until pork is cooked to desired doneness. Transfer only the pork to a serving platter; cover and keep warm. Stir squash and roast 15 minutes longer or until tender. Slice pork and baste with pan drippings before serving with roasted squash.