Pepper Crusted Pork Loin and Honey Carrots

I buy a huge pork loin from sams and cut into servings for 2 before freezing. You can use pork tenderloin as well.

Pepper Crusted Pork:
1 tbs Whole pepper corns crushed or coarsely ground
(4) 1 inch thick cuts of pork loin
1 tbs olive oil
1 small onion copper
2 garlic gloves chopped
2 tsp tomato paste
1/4 cup stock or white wine
1 cup apple juice
1 tbs dijon mustard

Heat olive oil in large frying pan. Press on side of pork cuts into peppercorns and lay pepper side down in oil. Cook until brown about 3 minutes then flip and cook through about 6 minutes or to 145 degrees on a meat thermometer.  Remove and cover with foil to rest. In same pan add garlic and onions. Cook for 1 minute and add stock and paste. Reduce till almost dry and add juice. Reduce by half and add mustard. Serve over pork!

Honey Carrots:
Add fresh or frozen carrots to an inch of water. Cook covered until carrots are tender. Drain out water and add 2 tbs honey and 1/2 tsp pepper.