INGREDIENTS

• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 1 1/2 pound pork tenderloin
• 1 tablespoon olive oil
• 2 cups zucchini, chopped
• 2 cups yellow squash, chopped
• 1 cup red onion, chopped
• 1 red bell pepper, chopped
• 8 ounces mushrooms, stemmed and quartered
• 2 tablespoons olive oil
• Mustard-Cream Sauce
• 2 tablespoons shallot, minced
• 1 teaspoon olive oil
• 1 clove garlic, minced or pressed
• 1/2 cup dry white wine
• 2 tablespoons Country Style Mustard, or Dijon
• 1 teaspoon sugar
• 1/2 cup sour cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper

DIRECTIONS

1. Preheat oven to 500.
2. Combine spices in a small bowl.
3. Rub tenderloin with olive oil and place in the center of a foil lined rimmed baking sheet.
4. Sprinkle all sides with the spice mixture.
5. Transfer pork to the oven and let roast for 15 minutes.
6. Toss the vegetables with remaining olive oil.
7. Remove from the pork from the oven, reduce heat to 425, add vegetables to the sheet and return to the oven.
8. Roast for 20-25 minutes or until vegetables are tender and pork reaches an internal temperature of at least 150 degrees.
9. While that cooks, prepare the Mustard-Cream Sauce.
10. In a small pan, heat olive oil over medium high until it begins to shimmer. Add shallot and let cook until tender - about 2-3 minutes.
11. Add garlic and let cook just a minute or two.
12. Stir in wine, mustard, and sugar. Bring to a boil, reduce to a simmer and let cook until reduced to about half it's original volume.
13. Stir in sour cream and salt and pepper.
14. Let the pork rest about 5 minutes before slicing.
15. Serve pork and vegetables drizzled with Mustard-Cream Sauce.

Nutritional Information

INGREDIENTS

• 1 tablespoon olive oil
• 2 tablespoons shallot, minced
• 1 cup jasmine rice
• 1/2 cup quinoa
• 3 cups chicken stock
• kosher salt and pepper, to taste

DIRECTIONS

1. Heat olive oil in a lidded pot over medium high heat. When the oil begins to shimmer, add shallot. Cook until tender - about 2-3 minutes.
2. Add rice, quinoa, and stock. Bring to a boil, reduce to simmer, cover and let cook for 20 minutes.
3. Remove lid, fluff with a fork, and season with salt and pepper.

Nutritional Information