ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh with Snap Pea Sauté

Photo: Brian Woodcock; Styling: Cindy Barr

 

Yield Serves 4
Weeknight dinner seems like a special occasion when Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh with Snap Pea Sauté is on the table. We use orange marmalade for an instant, easy glaze over our pork tenderloin.

Ingredients

  • 1/3 cup orange marmalade
  • 2 tablespoons rice vinegar
  • 1 tablespoon lower-sodium soy sauce
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon peanut oil
  • 1 (1-pound) pork tenderloin
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 1/4 cup dried cranberries
  • 1/4 teaspoon five-spice powder
  • 1/4 teaspoon salt
  • 1 cup bulgur
  • 2 tablespoons minced green onions

Nutrition Information

  • calories 371
  • fat 6.5 g
  • satfat 1.5 g
  • monofat 2.5 g
  • polyfat 1.8 g
  • protein 29.4 g
  • carbohydrate 51.6 g
  • fiber 7.2 g
  • cholesterol 74 mg
  • iron 2.3 mg
  • sodium 541 mg
  • calcium 34 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add pork; cook 6 minutes, turning to brown on all sides. Brush pork with half of marmalade mixture. Place pan in oven; bake at 350° for 18 minutes or until a thermometer registers 145°, turning and basting with remaining marmalade after 10 minutes. Place pork on a cutting board; reserve sauce in pan. Let pork rest 5 minutes; cut into 12 slices.

  3. While pork cooks, bring broth and next 3 ingredients (through salt) to a boil in a saucepan; stir in bulgur. Remove from heat; cover and let stand 15 minutes. Fluff with a fork. Stir in green onions.

  4. Place 3 pork slices on each of 4 plates; top each serving with 2 tablespoons reserved sauce. Serve each with 3/4 cup bulgur mixture.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.