Orange-Glazed Pork Tenderloin With Cranberry Tabbouleh With Snap Pea Sauté

• 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

1. Preheat oven to 350u0b0.
2. 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 350u0b0 for 18 minutes or until a thermometer registers 145u0b0, 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.
3. 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.
4. 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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orange marmalade, rice vinegar, lower, red pepper, peanut oil, pork tenderloin, chicken broth, cranberries, fivespice powder, salt, bulgur, green onions

Taken from www.myrecipes.com/recipe/orange-glazed-pork-tenderloin (may not work)