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

Photo: Brian Woodcock; Styling: Cindy Barr

 

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.

Yield:

Serves 4

Recipe from

Nutritional 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

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

Preparation

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.

Note:

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.

Bruce Weinstein and Mark Scarbrough,

November 2013