glazed pork tenderloins.

1/4 cup ketchup
2 tbsp brown sugar
2 tbsp soy sauce
1 package pork tenderloins, about 2 lbs (2 pieces)
1 tbsp butter 1 bag (1 lb baby carrots)
1/2 lb snow peas

Heat oven to 400 F. Line baking pan with foil. Combine ketchup, brown sugar, and soy sauce. Brush half on pork. In a skillet, heat butter over high heat. Add pork, and brown. Transfer pork to baking pan, brush with remaining glaze. Roast 35 minutes, or until 155 F. Cook carrots 7 minutes in boiling salted water. Add snow peas for the last 3 minutes. Wrap and refrigerate 1 tenderloin, and reserve half of veggies for another meal (moo shoo wraps).