Maple Roasted Pork Tenderloin With Mushroom Pilaf and Ratatouille

Serves 4

cooking spray
1 tablespoon olive oil
1 tablespoon maple syrup
2 teaspoons chopped garlic
2 teaspoons country-style Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds pork tenderloin
1 (6-ounce) box long grain and wild rice
2 1/4 cups water
1 tablespoon butter

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.

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. Combine in medium saucepan rice, seasoning (from rice), water, and butter; cover and bring to boil on medium-high heat. Cover, reduce heat to low, and simmer 25 minutes or until water is absorbed. Fluff with fork before serving. Slice pork diagonally into 3/4-inch-thick slices. Serve over rice.
 

Ratatouille

1/2 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

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 1/2-inch cubes; set aside.

Preheat large sauté pan on medium-high 2–3 minutes. Add oil; swirl to coat. Add garlic; cook 1 minute.

Add diced vegetables and oregano; cook 4 minutes, stirring occasionally.

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.