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.
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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.
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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.
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