My dad gave me a call today to say they had a plethora of sugar snap peas from the garden and I should stop by and take some. Those are the best kind of phone calls, even though I know it's just a ploy to get me to come visit. So, I obliged. When I got there my parents were starting on a pork and vegetable stir-fry and I wondered out loud what I would serve with my peas. "Want some pork? We have plenty." My dad pulls out a whole pork tenderloin and hands it to me. It had come in a package of two and they were just going to freeze the extra one. Not one to refuse free food, I gladly accepted it and came home to devise a plan.

It all turned out deliciously. The flavors in the rub complimented the pork well, and the peas were great with the mint.

1 12-16 oz pork tenderloin
1 tbsp coarse mustard
1 tbsp olive oil
fresh rosemary, finely chopped
fresh parsley, finely chopped
2 cloves garlic, minced
2 fat pinches kosher salt
fresh ground pepper

In a small bowl combine all ingredients except for the pork. Rub it onto the meat and let sit. (It would probably be best if allowed to marinate for a few hours, but I didn't have that kind of time tonight.)

Heat the grill until very hot. Turn the heat down and place the tenderloin on the grill at an angle. Cover and cook for a few minutes, until nicely browned. Turn the meat 90 degrees to produce some nice grill marks and cook a few minutes longer. Repeat on the other side, and cook until the internal temperature reaches 150°F.

Remove from grill and let rest for 10 minutes before slicing.

Serves 2 - 3



sugar snap peas
olive oil
garlic
salt
pepper
mint, chopped

Trim the peas and blanch in boiling water for about 2 minutes. Remove from heat and drain.

Heat olive oil in a skillet and add garlic, salt, and pepper. Add the peas and sauté for just a minute or two, until hot and tender.

Remove from heat and toss with mint.