Orange Glazed Pork Tenderloin With Cranberry Tabbouleh
Recipe: #25226
November 18, 2016
Categories: Loins, Pork Roast, Bulgur (cracked wheat), Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, more
"A "fancy" meal that can be ready in 40 minutes, so it's even doable on the weeknights. Just make the marinade while the pork browns, and cook the bulgur while the pork roasts. I like to serve with a green veggie, like snap peas."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (483.3 g)
- Calories 538.6
- Total Fat - 16.8 g
- Saturated Fat - 4.5 g
- Cholesterol - 157.9 mg
- Sodium - 2745.4 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 7.2 g
- Sugars - 2.7 g
- Protein - 63 g
- Calcium - 73.7 mg
- Iron - 4.8 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350°.
Step 2
Combine the first 4 ingredients in a medium bowl, stirring with a whisk.
Step 3
Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add pork; cook for 6 minutes, turning to brown on each side. Brush the pork with half the marmalade mixture. Place in the oven, and bake for 18 minutes at 350° or until a meat thermometer registers 145°, turning and basting with the remaining marmalade mixture after 10 minutes.
Step 4
Place pork on a cutting board; reserve the sauce in the skillet. Let the pork rest for 5 minutes; cut into 12 slices.
Step 5
While the pork cooks, bring the broth and the next 3 ingredients to a boil in a saucepan; stir in bulgur. Remove from heat. Cover and let stand for 15 minutes. Fluff with a fork and stir in green onions.
Step 6
Place 3 pork slices on each plate; top each serving with 2 tablespoons of the reserved sauce. Serve each with 3/4 cup of the bulgur mixture.
Tips
No special items needed.
1 Reviews
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