Zesty Pork Tenderloin

• 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)

1. Prep time: 15 minutes
2. Cooking time: 25 minutes
3. Heat grill or broiler.
4. Heat the peach preserves and the honey-mustard marinade in a small saucepan over medium-low heat to melt preserves. Set aside.
5. 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.
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. Pour the peach sauce over and serve with rice and snap peas.
9. How kids can help: Measure and mix ingredients for sauce.

peach preserves, marinade, wild mushroom, pork tenderloin, sugar

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