Pork Tenderloin & Vegetables

Peach-Glazed Pork Tenderloin

3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons cooking oil
1 3/4 pound pork tenderloin
1/3 cup peach preserves or apricot preserves
2 teaspoons Worcestershire sauce
1 teaspoon ground ginger

In a small mixing bowl stir together thyme, salt, and pepper. Rub cooking oil onto meat. Sprinkle herb mixture evenly onto meat. Rub in with fingers. Cover and refrigerate for 2 to 6 hours.

Meanwhile, for glaze, stir together preserves, Worcestershire sauce, and ginger. Set aside.

Place tenderloin on a rack in a shallow roasting pan, Roast in a 425 degree oven for 15 minutes. Spoon some of the glaze over tenderloin Roast for 10-15 minutes more or until thermometer registers 160 degrees. Spoon remaining glaze over tenderloin. Cover with foil and let stand for 15 minutes before carving. Makes 4 servings.

~BH&G

Oven-Roasted Vegetables

1 medium zucchini, cut into bite-size pieces
1 medium sumer squash, cut into bite-size pieces
1 medium red bell pepper, cut into bite-size pieces
1 medium yellow bell pepper, cut into bite-size pieces
1 pound fresh asparagus, cut into bite-size pieces
1 red onion, chopped
3 tablespons extra virgin oilive oil
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 450 degrees. Place the zucchini, squash, bell peppers, asparagus, and onion in a large roasting pan, and toss with the oil, salt and black pepper. Spread in a single layer.

Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Makes 4 servings

~Prevention.com

I like to serve these two recipes along with creamy mashed potatoes and bread.