SATURDAY (ENTERTAIN THE FAMILY)

Your family will welcome HONEY MUSTARD PORK TENDERLOIN for dinner. Heat oven to 400 degrees. In a medium bowl, combine 2 tablespoons cider vinegar, 2 tablespoons light brown sugar, 1 tablespoon Dijon mustard and

1/4 cup honey; mix well. In baking dish, coat 1 (1- to 1 1/4-pound) pork tenderloin with sauce. Bake 20 to 30 minutes, basting occasionally, until meat thermometer registers 145 degrees. Remove pork from oven, tent with foil and let stand 5 minutes. Slice and serve with packaged LONG-GRAIN AND WILD RICE, steamed FRESH ZUCCHINI and DINNER ROLLS.

For dessert, BAKED BANANAS WITH COCONUT OVER ICE CREAM is delicious: Heat oven to 375 degrees. Coat a 10-inch pie plate with cooking spray. Cut 6 medium bananas crosswise in half and then lengthwise in half. Place in pie plate. Dot bananas with 1 tablespoon cut-up butter. Drizzle with ⅓ cup fresh orange juice and 1 tablespoon fresh lemon juice. Sprinkle with 1/4 cup packed light brown sugar and ⅔ cup shredded coconut. Bake uncovered 8 to 10 minutes or until coconut is golden. Spoon over vanilla ice cream for a double-yum dessert.

TIP: Honey will slide out of the measuring cup more easily if you first coat it with cooking spray.

Susan Nicholson is an Atlantabased cookbook author and registered dietitian. She can be reached by e-mail: menuplanner@ mindspring.com. Follow Susan on Twitter: @7DayMenu. Read Susan’s blog: http:www.makingthemenu. com.