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

  • KKLamb Posted: 10/26/13
    Worthy of a Special Occasion

    The pork with orange glaze was easy and delicious. I have 3 kids (11 and under), and it was a hit with all of them plus my husband. I used boneless pork chops instead of tenderloin. Also, I did not make the tabbouleh or peas. Instead I served the pork with roasted sweet potatoes and steamed broccoli, which seemed to complement the meat well. Will definitely make again.

  • Napes77 Posted: 01/04/14
    Worthy of a Special Occasion

    This is a great recipe! I made it for the second time tonight and it turned out as good as the first time. The sauce is a little spicy, so I may reduce the red pepper next time, but other than that, a huge hit. The first time I made this I did not use the Bulgar (used rice instead), but tonight decided to try it with the Bulgar. It does take longer than the 15 minutes stated in the recipe and since everything was coming together, I turned the heat on for about 5 minutes to finish it. It turned out great. Don't be afraid to try the Bulgar, it was delicious!

  • Algebra2tutor Posted: 11/05/13
    Worthy of a Special Occasion

    The pork was really tasty and will be made again. The bulgur was not cooked well enough with the given directions. The directions were fine for couscous but for bulgur more liquid was needed and longer cooking time. I should have followed the cooking directions on the bulgur wheat bag.

  • SuZQCooks Posted: 10/26/13
    Worthy of a Special Occasion

    This was really good! Made according to directions except used couscous instead of bulgar. I know my kids like couscous but not so sure about bulgur. My 6 year old borrowed my husband's phrase & said this was on the A list. She is not much of a meat eater but asked for a second slice of this. Made the snap pea side dish and found it kind of bland. We were glad there was extra orange sauce to put on it.

  • K9andCat Posted: 01/09/14
    Worthy of a Special Occasion

    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.

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