Yield
4 servings

How to Make It

Prep time: 15 minutes
Cooking time: 25 minutes

Heat grill or broiler.

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

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.

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

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

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

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

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