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

Ingredients

• 0.3 teaspoon five-spice powder 
• 1 cup bulgur 
• 0.5 teaspoon pepper red crushed
• 0.3 cup cranberries dried
• 2 tablespoons green onions minced
• 1.3 cups lower-sodium chicken broth fat-free
• 1 tablespoon lower-sodium soy sauce 
• 0.3 cup orange marmalade 
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1 pound pork tenderloin 
• 2 tablespoons rice vinegar 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• kitchen thermometer
• cutting board

Directions

1. Preheat oven to 35
2. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
3. Heat a large ovenproof skillet over medium-high heat.
4. Add oil; swirl to coat.
5. Add pork; cook 6 minutes, turning to brown on all sides.
6. Brush pork with half of marmalade mixture.
7. 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.
8. Place pork on a cutting board; reserve sauce in pan.
9. Let pork rest 5 minutes; cut into 12 slices.
10. While pork cooks, bring broth and next 3 ingredients (through salt) to a boil in a saucepan; stir in bulgur.
11. Remove from heat; cover and let stand 15 minutes. Fluff with a fork. Stir in green onions.
12. Place 3 pork slices on each of 4 plates; top each serving with 2 tablespoons reserved sauce.
13. Serve each with 3/4 cup bulgur mixture.