Instructions: With a sharp knife, make 4 shallow crosswise cuts across top of tenderloin.

Mix garlic, thyme and 2 tablespoons oil. Rub mixture into pork. Roll plastic wrap around it and let sit for 1 hour.

Preheat oven to 350 degrees. Heat remaining 1 tablespoon olive oil in a medium, heavy saucepan over low heat. Add onion, carrot and celery. Cover and cook for 15 minutes. Set aside.

In a large pot of boiling salted water, cook pasta for about 10 minutes, or until al dente. Drain, rinse with cold water, drain again, and set aside.

Meanwhile, brown tenderloin on all sides in an ovenproof skillet over medium heat. Place in oven and bake 15 minutes.

Add peas, zucchini, bell pepper and tomatoes to vegetables. Mix well and heat through. Stir pesto into broth and add to pan. Increase heat and simmer 5 minutes. Add pasta, stir well, and turn off heat. Cut tenderloin into 1/4 inch-thick crosswise slices. Serve in warmed bowls over a bed of vegetable mixture.

Wine recommendation: Cornas, Gigondas, Cotes-du-Rhone, California syrah.

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