Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh


Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh
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.

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°.
  2. Combine rosemary, fennel seeds, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Rub spice mixture evenly over pork.
  3. 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°.
  4. 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.

Simple Sub

If you can’t find five-spice powder, simply substitute a mixture of ground ginger and cinnamon.

Serve with Snap Pea Sauté

  1. Heat a large skillet over medium-high heat.
  2. Add 1 tablespoon dark sesame oil; swirl to coat.
  3. Add 1 tablespoon minced peeled fresh ginger to pan; cook 30 seconds, stirring constantly.
  4. Add 2 cups trimmed sugar snap peas and 2 cups trimmed snow peas. Stir-fry 2 minutes.
  5. Add 1 tablespoon rice vinegar and 1½ teaspoons lower-sodium soy sauce to pan; cook 30 seconds.
  6. Sprinkle with 2 teaspoons toasted sesame seeds.
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