Side dishes for glazed pork tenderloin?

I plan on making apricot glazed pork tenderloin but need some inspired ideas for side dishes. Please don't suggest plain old mashed potatoes and green beans. What would go with the meat?

Side dishes for glazed pork tenderloin?
Fennel in Wine and Honey

INGREDIENTS



* 4 fennel bulbs, trimmed and quartered

* 1/4 cup olive oil

* 1/2 cup chicken broth

* 1 tablespoon honey

* 1 cup white wine

* 1 teaspoon mustard seed

* salt and pepper to taste



DIRECTIONS



1. Place the fennel quarters in large deep skillet with the centers facing up. Drizzle with olive oil then pour in the chicken broth and honey. Season with mustard seed, salt and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.
Reply:Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata Recipe







Dressing:

1/3 cup olive oil

1 large shallot, minced

2 navel oranges, juiced

1/2 navel orange, zested

1 small lemon, juiced

2 teaspoons Dijon mustard

Couple pinches salt

About 15 to 20 grinds black pepper

Salad:

1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped

1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks

1/4-pound ricotta salata, shaved



Combine dressing ingredients in a sealable container and shake to emulsify.

Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.
Reply:Plain steamed white rice is great. I also tried glazed carrots with this meal that was surprisingly good.



This is a large recipe which you can cut it into whatever servings you need. I tried them and they were great!



Serves 45



3 c. sugar

1 c. light corn syrup

1/2 c. BUTTER

1/4 c. orange juice concentrate

1 tsp. salt

12 lbs baby carrots or slices -- cooked

In a large pot, combine the first 5 ingredients, bring to a boil over

medium heat. Boil for 5 min. stirring occassionally. Place carrots in

2 9 x 13 baking pans; pour mixture over carrots. Bake uncovered

in 350 deg. oven for 30 - 40 min. until heated through.
Reply:Maple Glazed Carrots

INGREDIENTS

12 medium carrots, peeled and julienned (I use baby carrots)

2 tablespoons cornstarch

2/3 cup orange juice

5 tablespoons maple syrup

5 tablespoons butter, melted

1 tablespoon grated orange peel

3/4 teaspoon ground nutmeg

1/2 teaspoon salt

DIRECTIONS

In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.

Meanwhile, in another saucepan, combine the cornstarch and orange juice until smooth. Stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; transfer to a serving bowl. Pour glaze over carrots; gently stir to coat



Sauteed Garlic Asparagus

INGREDIENTS

3 tablespoons butter or margarine

1 bunch fresh asparagus

3 cloves garlic, chopped

DIRECTIONS

Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.



Or maybe some squash, any kind of steamed veggies.
Reply:here's some for you,



Baked Tomatoes with Herbs





4 medium tomatoes

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon onion powder

1/8 teaspoon dried basil

1/8 teaspoon dried oregano

Dash pepper

1/2 cup fat-free saltine cracker crumbs



1. Preheat oven to 350*F (175*C).

2. Cut off tops of tomatoes; remove a little of the pulp. Place tomatoes in a shallow baking dish.

3. Stir together remaining ingredients, except crumbs. Sprinkle mixture over tops of tomatoes. Top with crumbs. Bake 20 to 30 minutes, until tender.



Makes 4 servings.

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Baked Marinated Vegetables





2 yellow squash

2 zucchini

1 eggplant

1 tomato

1 purple onion

1 sweet yellow pepper

1 sweet red pepper

1 green bell pepper

1 pound cremini mushrooms (baby portobellos or brown mushrooms)

Marinade:

3/4 cup balsamic vinegar

3/4 cup vegetable oil

3/4 cup honey

1 tablespoon salt

2 teaspoons black pepper



1. Quarter squash, zucchini, and eggplant lengthwise, and cut in half. Cut tomatoes and onions into thick slices. Quarter peppers. Leave mushrooms whole.

2. Combine marinade. Pour over vegetables. Chill for 2 1/2 hours.

3. Arrange vegetables on a broiler pan and bake at 350*F (175*C) in a preheated oven for 20 minutes.



Makes 8 to 10 servings.

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Cheddar Broccoli Soufflé



4 to 5 slices wheat bread

2 tablespoons vegetable oil

4 tablespoons wheat flour

1 1/3 cup skim milk

1 teaspoon salt

1 teaspoon mustard

1 pinch pepper

2/3 cup grated Grafton Cheddar Cheese

2 cups chopped broccoli

2 tablespoons chopped onion

5 large eggs, separated



1. Line bottom of soufflé dish with slices of bread or use deep casserole dish.

2. In pan mix oil and flour. Heat slowly. Stir in milk until thickened. Add salt, mustard and pepper.

3. Remove sauce from heat. Add grated cheese. Stir until melted. Cool. Add chopped broccoli and let cool.

4. Add egg yolks one by one to broccoli mixture. Let mixture stand while you beat the egg whites until they hold firm peaks. Take a large spoon and gently fold in all of egg whites.

5. Turn into soufflé or casserole dish. Bake at 350 degrees F for 50 to 55 minutes. Do not open oven while soufflé is baking.



Makes 4 servings.
Reply:This may be too plain and old fashioned, but I just love applesauce served with pork chops or pork tenderloin as a side dish. It seems to compliment it so well. I think any time of fruit salad would go together well. Or a fruit/veg mix.
Reply:Steamed asparagus or broccoli. Try steaming them in chicken broth.

Maybe some potatoes Au gratin.
Reply:Buttered egg noodles and sauteed sliced cabbage and onions.