Orange-Glazed Pork Tenderloin With Cranberry Tabbouleh With Snap Pea Sauté Recipe

Name: Orange-Glazed Pork Tenderloin With Cranberry Tabbouleh With Snap Pea Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
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 350u00b0 for 18 minutes or until a thermometer registers 145u00b0, 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.
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.
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.
5
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221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup orange marmalade, 2 tablespoons rice vinegar, 1 tablespoon lower-sodium soy sauce, 1/2 teaspoon crushed red pepper, and more.

Yes, Orange-Glazed Pork Tenderloin With Cranberry Tabbouleh With Snap Pea Sauté falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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