Really tasty. I was concerned that it would be too bland since it was only glazed a bit in the oven (i.e., no marinating the tenderloin), but adding the pan drippings after plating made all the difference. Also, I already had peach preserves on hand, so rather than spending more money on a jar of marmalade that I only needed 1/3 of a cup of, I used that. It was really good. I will definitely be making this again.
Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh with Snap Pea Sauté
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- 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
- 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
- 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.
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