Rating: 4.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 5
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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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light November 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

371 calories; fat 6.5g; saturated fat 1.5g; mono fat 2.5g; poly fat 1.8g; protein 29.4g; carbohydrates 51.6g; fiber 7.2g; cholesterol 74mg; iron 2.3mg; sodium 541mg; calcium 34mg.
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