Weeknight dinner seems like a special occasion when Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh with Snap Pea Sauté is on the table. We use orange marmalade for an instant, easy glaze over our pork tenderloin.
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon fennel seeds, lightly crushed
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 4 large garlic cloves, thinly sliced
- 1 cup chopped tomato
- 1 teaspoon chopped fresh sage
- 1 cup unsalted chicken stock (such as Swanson)
- 1/4 teaspoon crushed red pepper
- 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
- Preheat oven to 425°.
- Combine rosemary, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub spice mixture evenly over pork.
- Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add pork; cook 9 minutes, browning on all sides. Remove pork from pan. Add onion and garlic; sauté 2 minutes. Add tomato and sage; cook 1 minute, scraping pan to loosen browned bits. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, chicken stock, red pepper, and cannellini beans, and bring to a boil. Return pork to pan, and place pan in oven. Bake at 425° for 12 minutes or until a thermometer registers 140°.
- Place pork on a cutting board; let stand 5 minutes. Heat pan over medium heat; cook bean mixture 2 minutes or until slightly thickened. Sprinkle with parsley. Thinly slice pork; serve with bean mixture.
If you can’t find five-spice powder, simply substitute a mixture of ground ginger and cinnamon.
Serve with Snap Pea Sauté
- Heat a large skillet over medium-high heat.
- Add 1 tablespoon dark sesame oil; swirl to coat.
- Add 1 tablespoon minced peeled fresh ginger to pan; cook 30 seconds, stirring constantly.
- Add 2 cups trimmed sugar snap peas and 2 cups trimmed snow peas. Stir-fry 2 minutes.
- Add 1 tablespoon rice vinegar and 1½ teaspoons lower-sodium soy sauce to pan; cook 30 seconds.
- Sprinkle with 2 teaspoons toasted sesame seeds.