Zesty Pork Tenderloin

• 12 cup peach preserves
• 14 cup bottled honey mustard and herb marinade
• 1 (6 7/8 ounce) boxwild mushroom and herb rice pilaf mix
• 1 lb pork tenderloin
• 12 lb sugar snap pea (strings removed if fresh)

1. Heat grill or oven broiler.
2. Heat peach preserves and the honey mustard marinade in a small saucepan over medium-low heat to melt preserves.
3. Set aside.
4. Rub 1 tsp of rice seasoning mix on the tenderloin.
5. Cook rice and remaining seasoning according to directions on package.
6. Grill or broil tenderloin for 20 minutes, turning once, or until it reaches 160 degrees on a meat thermometer.
7. Meanwhile, in a saucepan, bring water to a boil, add snap peas, reduce heat, and simmer for 5 minutes or until crisp-tender.
8. Slice pork.
9. Pour peach sauce over and serve with rice and snap peas.

preserves, honey, boxwild mushroom, pork tenderloin, sugar snap pea

Taken from www.food.com/recipe/zesty-pork-tenderloin-241962 (may not work)