Roasted Pork Tenderloin with Sugar Snap Peas and Acorn Squash

It all started because sugar snap peas were on sale. While they weren't quite up to par with the early spring sugar snaps at the Dane County Farmers Market, they were a nice reminder of warmer days. I was also craving pork tenderloin, so I went on the hunt for a quick marinade for a weeknight dinner. Here's what I came up with:

Herb-Marinated Pork Tenderloin (Ina Garten)
I made one tenderloin and halved the amount of marinade. I'm also impatient, so the meat only marinated for 45 minutesin the fridge. It still tasted quite delicious!



  

Microwave Acorn Squash with Honey
While the pork is in it's last few minutes of roasting, cut one acorn squash in half and scoop out the flesh. Place cut side down on a microwave-safe plate lined with plastic wrap. Microwave in 5 minute increments, until fork tender (took about 8-10 minutes). Put a small dot of butter inside each half, and drizzle with honey.

Sauteed Sugar Snap Peas
Trim the tough ends of the sugar snaps while the pork is resting. Heat a tsp of olive oil over medium heat and saute the sugar snaps for about 2-3 minutes, and add some seasoned salt.