I love pork tenderloin. It's a very lean, lowfat meat with so much flavor. And as it's name says, it is very tender. Even better, it's the easiest meal to make with so many variations. Serve with a baked potato or whole wheat roll. Add Sunday Glazed Carrots (recipe below) and you have a great meal.

ROSEMARY AND THYME PORK TENDERLOIN

Ingredients:
2 pork tenderloins, 1/2-pound each
2 T Dijon mustard
1 T honey
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1/8 t pepper
1/4 tsp pepper Thyme sprigs (optional)

Preheat oven to 350 degrees. Trim fat from pork; place on a broiler pan coated with cooking spray. Combine mustard, honey, rosemary, thyme and pepper in a bowl; brush over pork. Insert meat thermometer into the thickest part of the pork. Bake at 350 degrees for 50 minutes or until thermometer registers 165 degrees F, basting frequently with mustard mixture. Garnish with thyme, if desired.

SUNDAY GLAZED CARROTS

Clean and peel 3 or 4 carrots. Cut in 1/2-inch diagonal slices. (Alternate: you can use baby carrots and leave whole if you'd rather). Place in a casserole dish. Add 1 T butter and 1/8 c brown sugar. Cover and cook on high for 9-11 minutes. Mix 1 T cold water and 3/4 t cornstarch till smooth and stir into carrots. Cover. Cook on high 2-4 minutes until thick. Stir before serving.