- 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)
- calories (1/4 of meal) 454
- fat 6 g
- satfat 2 g
- sodium 891 mg
- cholesterol 75 mg
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.