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Categories:
orange marmalade rice vinegar lower red pepper peanut oil pork tenderloin chicken broth cranberries Five Spice powder salt bulgur green onions
Viewed: 61 - Published at: 6 years agoIngredients
- 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
Method
- 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.
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