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Zesty Pork Tenderloin

Yield 4 servings
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.


  • 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)

Nutrition Information

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

How to Make It

  1. 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.