Cooking Light, November 2013 Page 84

December 07, 2012
Photo: Brian Woodcock; Styling: Cindy Barr
Since multiple recipes appear on Page 84, select the one(s) you want to save, share or create a shopping list for, here.
Start Slideshow

1 of 2

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

Photo: Brian Woodcock; Styling: Cindy Barr 
Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh with Snap Pea Sauté Recipe
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.
Advertisement
Advertisement

2 of 2

Snap Pea Sauté

Photo: Brian Woodcock; Styling: Cindy Barr
Snap Pea Sauté Recipe
Sugar snap peas and snow peas make up Snap Pea Sauté. This quick side dish is finished with rice vinegar and toasted sesame seeds.
Replay gallery

Share the Gallery

Up Next