Color Me Domestic - Orange Glazed Pork

Spicy and sweet, this Orange Glazed Pork is perfect for a weeknight meal and left overs for lunch the next day!

Word of caution... please Google your brand of pans to make sure they are oven safe.  It'll say in the Amazon description or even on the company's site itself.  You could use a piece of bakeware like a Le Crueset braising dish as long as the whole pork tenderloin fits comfortably inside it.

Don't be intimidated by having a main and a side all in one recipe.  The timing on this one works out more perfectly than others I've tried.  Usually Danny and I are stuck with a main dish and a side that will be ready 10 minutes later.  

Speaking of Danny, he gets credit for finding the recipe... my request was "I want to cook something new".  He also gets props for busing the table and loading the dishwasher.  We'll tackle the pans together later!

Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh (via Cooking Light)
Ingredients
1/3 cup orange marmalade
2 tbsp rice vinegar
1 tbsp lower-sodium soy sauce
1/2 tsp crushed red pepper
1 tbsp peanut oil
1 1-pound pork tenderloin
1 1/4 cups fat-free, lower-sodium chicken broth
1/2 cup dried cranberries
1/4 tsp five-spice powder
1/4 tsp salt
1 cup bulgur
2 tbsp minced green onions

Process
Preheat the oven to 350 degrees

Combine first 4 ingredients (marmalade, rice vinegar, soy sauce, and red pepper) in a medium bowl and stir with a whisk.

Add the peanut oil to your oven-safe pan and bring to medium-high heat.  Add the pork and over the next 6 minutes brown it on all sides.  (I found it was easiest to brown the top and bottom for 2 minutes each and then using my tongs keep it standing on each side for a minute).  Once the pork is browned brush each side with about half of the marmalade mixture.  Place the pork in the oven and bake for 10 minutes.  After 10 minutes baste the pork with the rest of the marmalade mixture.  Cook pork for another 8-10 minutes until the thermometer registers 145 degrees.  

Remove the pork from the oven and let it sit on a cutting board to set for about 5 minutes before slicing it.  Reserve the left-over sauce in the pan.

As soon as you put the pork in the oven it is time to make the side.  Bring the broth, cranberries, five-spice, and salt to a boil in a small sauce pan.  Stir in the bulgur and remove from heat.  Cover the pot and let it stand for 15 minutes.  After 15 minutes fluff the tabbouleh with a fork and mix in the green onions.

Serve up 3-4 slices of pork, cover it in 2 scoops of the left over sauce, and add about a half coup of the tabbouleh salad and enjoy!