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

Now that my marathon has passed, I’ve been trying to be a little more mindful about what I’m eating. I’m still starving, but am trying to be careful to eat a little more balanced. I subscribe to Cooking Light magazine and while I don’t always love their recipes, I sometimes find a gem. This was definitely one of those… it was flavorful and Mike loved it! I’m not a huge fan of the tabbouleh… the consistency was a little chewy for my taste, but I might play around with different recipes using bulgur to see if that’s just how it is or it was just how it was prepared here.

Orange-Glazed Pork Tenderloin
Orange-Glazed 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 (I substituted cinnamon and ground ginger)

1/4 teaspoon salt

1 cup bulgur

2 tablespoons minced green onions

2 cups sugar snap peas

2 cups snow peas

Directions

Preheat oven to 350°.

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.

Snap Pea Sauté:

Heat a large skillet over medium-high heat. Add 1 tablespoon sesame oil; swirl to coat. Add 1 tablespoon minced peeled fresh ginger to the pan; cook 30 seconds, stirring constantly. Add 2 cups trimmed sugar snap peas and 2 cups tripped snow peas. Add 1 tablespoon rice vinegar and 1 1/2 teaspoons soy sauce to pan; cook 30 seconds.

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