4 large carrots, cut into 1-inch chunks
1 whole pork tenderloin (1 1/4 lbs)
1 large navel orange
1 tsp extra virgin olive oil
1 small red onion, sliced
1 Tbsp dijon mustard with seeds
1 package (7.4 oz.) heat and serve precooked brown rice


In 9-inch glass pie plate, combine carrots and 1/3 cup water. Cover with vented plastice wrap and microwave on high 6 to 7 mintues or until tender, stirring once.
Meanwhile, cut pork crosswise into 1 1/4-inch think slices. Press each slice with palm of hand to flatten slightly; season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper. From orange, grate 1/2 tsp peel and squeeze 1/2 cup juice.
Heat 12-inch skillet on medium high until hot. Add oil, then pork in a single layer. Sprinkle onion in pan around pork; cook 4 minutes or until pork is barely pink in center. Transfer pork to plate, leaving onion in skillet.
Add mustard and orange peel and juice to skillet; cook 1 minute, stirring occasionally. Meanwhile, microwave rice as label directs.
Divide pork, carrots, and rice among 4 serving plated and spoon sauce over all.