Recipe

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• 1/2 cup peach preserves
• 1/4 cup bottled honey mustard and herb marinade
• 1 (6 7/8 oz) box wild mushroom and herb rice pilaf mix
• 1 lb pork tenderloin
• 1/2 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. Set aside.
• 3 Rub 1 tsp of rice seasoning mix on the tenderloin. Cook rice and remaining seasoning according to directions on package.
• 4 Grill or broil tenderloin for 20 minutes, turning once, or until it reaches 160 degrees on a meat thermometer.
• 5 Meanwhile, in a saucepan, bring water to a boil, add snap peas, reduce heat, and simmer for 5 minutes or until crisp-tender.
• 6 Slice pork. Pour peach sauce over and serve with rice and snap peas.