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

7 Reviews
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Photo: Brian Woodcock; Styling: Cindy Barr 
Yield
Serves 4
By Bruce Weinstein and Mark Scarbrough
November 2013
RECIPE BY Cooking Light

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.

Ingredients

  • 1/3 cup orange marmalade
  • 2 tablespoons rice vinegar
  • 1 tablespoon lower-sodium soy sauce
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon peanut oil
  • 1 (1-pound) pork tenderloin
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 1/4 cup dried cranberries
  • 1/4 teaspoon five-spice powder
  • 1/4 teaspoon salt
  • 1 cup bulgur
  • 2 tablespoons minced green onions

Nutritional Information

  • Calories 371
  • Fat 6.5g
  • Satfat 1.5g
  • Monofat 2.5g
  • Polyfat 1.8g
  • Protein 29.4g
  • Carbohydrate 51.6g
  • Fiber 7.2g
  • Cholesterol 74mg
  • Iron 2.3mg
  • Sodium 541mg
  • Calcium 34mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

Step 4

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.

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Ratings & Reviews

gortrixie's Review

Napes77
November 03, 2014
My 15 year old son loved this, especially the sauce. He wasn't as fussy about the bulgar side dish, but he did eat it and I thought it was pretty good. I did lower the red pepper to 1/4 teaspoon so as not to burn the mouth off my 11 year old, but it still had a pleasant kick. Didn't look like it made a big serving of meat for each person, but after the side dishes, we were actually full. Didn't want to spend the 6 bucks on sugar snap peas (so expensive at my store!) so picked up some brussells sprouts on sale and sauted those instead. I would definately make it again.

daneanp's Review

K9andCat
May 18, 2014
This was fantastic. I substituted Near East roasted-garlic couscous for the bulgur because it is quicker (5 minutes) and my family likes it better. It was perfect with the cranberries and 5 spice (I held the extra salt). DH really loved this dish. It tastes like you slaved for hours in the kitchen when it really is a quick and easy dinner to prepare. I would make this for dinner guests too, in a heartbeat.

K9andCat's Review

Algebra2tutor
January 09, 2014
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.

Napes77's Review

gortrixie
January 04, 2014
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's Review

SuZQCooks
November 05, 2013
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.

KKLamb's Review

daneanp
October 26, 2013
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.

SuZQCooks's Review

KKLamb
October 26, 2013
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.
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