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.
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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