Step 1: Preheat oven to 400°F (200°C). Line baking sheet with foil; set aside. Combine honey and mustard; set aside

Step 2: Season pork all over with half each salt and pepper. Heat oil in large nonstick skillet set over medium-high heat. Cook pork for 5 to 7 minutes or until browned all over; reserve skillet. Transfer to a foil- lined baking sheet. Brush with honey and mustard all over

Step 3: Roast for 15 to 18 minutes or until the internal temperature reaches 160°F (71°C). Tent with foil. Let rest for 10 to 15 minutes before slicing

Step 4: Meanwhile, remove rice from pre-portioned pouch; set aside. Melt butter in reserved skillet set over medium-low heat. Add onion, thyme, chili powder, allspice, nutmeg remaining salt and pepper. Cook, stirring occasionally, for 5 minutes or until onion softens. Add broth and pumpkin purée; bring to a boil. Add rice

Step 5: Reduce heat, cover and simmer for 10 minutes. Stir in baby spinach. Remove from heat and let stand for 10 minutes or until liquid is absorbed. Fluff with a fork. Serve with sliced pork tenderloin. Garnish with pumpkin seeds