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Photo: Brian Woodcock; Styling: Cindy Barr  

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

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.

Cooking Light NOVEMBER 2013

  • Yield: Serves 4

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.

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

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