Ingredients

• cooking spray
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 2 teaspoons chopped garlic
• 2 teaspoons country-style Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 ½ pounds pork tenderloin
• 1 (6-ounce) box long grain and wild rice
• 2 ¼ cups water
• 1 tablespoon butter

Steps

1. Preheat oven to 400°F. Coat 9- x 13-inch baking dish with cooking spray. Combine in medium bowl oil, syrup, garlic, mustard, salt, and pepper; mix well.
2. Cut pork tenderloin in half lengthwise, if more than 2-inches thick. Add tenderloins to mixture and turn to coat evenly. Place pork in baking dish; wash hands. Drizzle with any remaining marinade. Bake 30 minutes or until internal temperature of pork reaches 160°F. Use meat thermometer to accurately ensure doneness.
3. Combine in medium saucepan rice, seasoning (from rice), water, and butter; cover and bring to boil on medium-high heat.
4. Cover, reduce heat to low, and simmer 25 minutes or until water is absorbed. Fluff with fork before serving.
5. Slice pork diagonally into ¾-inch-thick slices. Serve over rice.

Ingredients

• ½ eggplant
• 1 small red bell pepper
• 1 medium zucchini
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 teaspoon oregano
• 1 (15-ounce) can crushed tomatoes (undrained)
• salt and pepper, to taste

Steps

1. Rinse all vegetables. Cut eggplant in half lengthwise (reserve other half for another use). Cut pepper in half; remove and discard seeds. Cut eggplant, pepper, and zucchini into ½-inch cubes; set aside.
2. Preheat large sauté pan on medium-high 2-3 minutes. Add oil; swirl to coat. Add garlic; cook 1 minute.
3. Add diced vegetables and oregano; cook 4 minutes, stirring occasionally.
4. Stir in tomatoes (including liquid). Cover and reduce heat to low; simmer 15 minutes, stirring occasionally, or until desired tenderness. Season with salt and pepper; serve.