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.
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
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.