Herb Roasted Pork with Mustard Sauce

1 pound pork tenderloin
1/2 cup honey Dijon mustard, divided**
1 tablespoon dried rosemary
1/2 cup chicken broth
1 cup frozen pearl onions**

Oven at 400 degrees F.

Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with about half the rosemary. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and rosemary. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.

**Note-If you don't have honey dijon just use half honey and half dijon-or a combo to your liking.

**Note-If you don't have pearl onions feel free to substitute regular chopped onions.

Pork Chop and Pear Skillet

4 bone-in pork chops (1-1/2 lb.), 3/4 inch thick
1 teaspoon oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon dried rosemary leaves, crushed
1/4 cup KRAFT Light Balsamic Vinaigrette Dressing, divided
1 can (15-1/4 oz.) pear halves in juice, undrained

Cook chops in oil in large nonstick skillet on medium-high heat 3 min. on each side or until browned on both sides. Remove chops from skillet; set aside. Add onions, garlic, rosemary and 2 tablespoons dressing to skillet; stir. Cook 3 min., stirring occasionally. Return chops to skillet. Add pears and remaining dressing; simmer on medium 10 min. or until chops are done (160ºF). Serve chops topped with the sauce.

**Note-the main reason I included this dish is because when I was a newly wed, way back when, this was one of the first recipes I tried out on my husband. I felt like a real cook, not just someone assembling ingredients together like with hamburger helper, previously our mainstay meal. With how fast and easy this recipe is, I hope you too feel like a real home cook making this for yourself and your family.

Slow Cooker BBQ Pulled Pork

3lbs pork shoulder
1/4 cup BBQ seasoning
3/4 cup ketchup
3/4 cup cider vinegar
1/3 cup brown sugar
3 teaspoon Worcestershire sauce

Put pork in slow cooker. Combine all other ingredients and pour over top. Cook on low 8 hours until pork is falling off the bone and can be easily shredded with a fork. Serve on buns as a pulled pork sandwich.