Cooking Light, November 2013 Page 84

Updated December 07, 2012
Credit: Brian Woodcock; Styling: Cindy Barr

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

Credit: 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.

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Snap Pea Sauté

Credit: 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.

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