Zesty Pork Tenderloin

The sugar snap peas have enough sweetness to stand on their own, especially for kids, but you might drizzle adult helpings with melted butter, lemon juice, and dill.
4 servings


+ Add To Shopping List
1/2 cup peach preserves
1/4 cup bottled honey-mustard marinade
6.8-oz box wild mushroom and herb rice pilaf mix (with seasoning packet)
1 pound pork tenderloin
1/2 pound sugar snap peas, strings removed (or frozen snap peas, cooked according to directions)


Prep time: 15 minutes
Cooking time: 25 minutes

1. Heat grill or broiler.

2. Heat the peach preserves and the honey-mustard marinade in a small saucepan over medium-low heat to melt preserves. Set aside.

3. Rub 1 teaspoon of seasoning (from the rice mix) on the tenderloin. Cook rice and remaining seasoning according to directions on package, omitting oil/butter.

4. Grill or broil tenderloin for 20 minutes, turning once, or until it reaches 160 degrees on a meat thermometer.

5. Meanwhile, in a saucepan, bring water to a boil; add snap peas, reduce heat, and simmer for 5 minutes, or until crisp-tender.

6. Slice pork. Pour the peach sauce over and serve with rice and snap peas.

How kids can help: Measure and mix ingredients for sauce.

Created date

December 2004

Nutritional Information

Calories (1/4 of meal) 454
Fat 6 g
Satfat 2 g
Sodium 891 mg
Cholesterol 75 mg