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Pork Tenderloin:
1 each pork tenderloin, trimmed (approximately 10 oz.)
2 cloves garlic, minced
2 Tbsp. onion, minced
2 Tbsp. fresh parsley, chopped
1/2 tsp. sage
salt (optional) and pepper to taste

Preheat oven to 375 degrees. Mix all ingredients together. With the
tip of a small sharp knife, make several cuts, about 1/2-inch deep
into the top of the loin. Fill each cut with seasoning mixture.
Rub remaining mixture on outside of loin. Place in a baking dish.
Insert thermometer and roast uncovered about 30 to 35 minutes (160 degrees
on thermometer).

Almond-Apricot Orzo:
2 Tbsp. golden raisins
1/4 c. apricots, drained and cut in narrow strips
1 Tbsp. margarine
1/4 c. almonds, finely chopped
1 c. orzo (uncooked)
1 Tbsp. honey

Prepare orzo according to package directions; drain. Plump
raisins and apricots in hot water for 15 to 20 minutes; drain.
Sauté almonds in margarine until lightly browned. Add raisins and
apricots and cook another 3 to 4 minutes to blend flavors. Add
sautéed mixture to prepared orzo and toss with honey.

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