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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 371
  • Fat: 6.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 29.4g
  • Carbohydrate: 51.6g
  • Fiber: 7.2g
  • Cholesterol: 74mg
  • Iron: 2.3mg
  • Sodium: 541mg
  • Calcium: 34mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh with Snap Pea Sauté Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy