November 18, 2016
Dinner, Main Dish, Pork,
Loins, Pork Roast, Grains, Bulgur (cracked wheat), North American, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Skillet, Gluten-Free, No Eggs, Non-Dairy more
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"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."
Preheat the oven to 350°.
Combine the 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 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.
Place pork on a cutting board; reserve the sauce in the skillet. Let the pork rest for 5 minutes; cut into 12 slices.
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.
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.
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Made this delicious pork tenderloin tonight. The marinade/sauce is really tasty. I am a big fan of bulgur wheat and it made nice addition to the meal. I did cook the tenderloin longer than the time indicated (to 160 degrees) and it was still very moist and tender.