Carmelized Carrots

These are the carrots shown in the picture in the previous post. Preheat oven to 475. Combine 1 lb baby carrots, 1 tbsp low-sodium soy sauce, 2 tsp brown sugar, 2 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet coated with cooking spray and bake for 15 minutes, or until tender. (This also came out of my Cooking Light cookbook)

Pork Tenderloin Studded with Rosemary & Garlic

Aunt Victoria was nice enough to share some of her yummy rosemary, as ours is still growing. Excited to have so much of it at my disposal, I decided to make this delicious dish out of my trusty ol' Cooking Light cookbook. 2 tbsp finely chopped fresh rosemary 4 garlic cloves, minced 1 (1 lb) pork tenderloin, trimmed 1/2 tsp salt 1/4 tsp black pepper Combine rosemary & garlic. Make several 1/2-inch deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with slat & pepper. The recipe is to cook it in the oven, but Joe cooked it on the grill. I will post recipe for the carrots shown seperately.