Prepare to transform your dinner table with a show-stopping dish that combines the tangy sweetness of orange glaze with the rustic charm of cranberry tabbouleh. This Orange Glazed Pork Tenderloin isn't just a meal—it's a culinary adventure that will make your taste buds dance and your dinner guests marvel at your cooking skills. Imagine perfectly seared, juicy pork medallions glistening with a vibrant orange honey glaze, nestled on a bed of hearty bulgur wheat studded with bright, tart cranberries. This recipe proves that gourmet cooking can be both impressive and surprisingly simple!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin
- 1/2 cup orange juice
- 1/4 cup honey
- 1 cup bulgur wheat
- 1 cup cranberries, chopped
- 1/2 cup parsley, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare the bulgur wheat by rinsing it thoroughly in cold water. In a medium saucepan, combine 1 cup of bulgur with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed and bulgur is tender.
- While the bulgur cooks, pat the pork tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
- In a small bowl, whisk together orange juice and honey to create the glaze. Set aside 1/4 cup of the mixture for basting.
- Preheat the oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
- Sear the pork tenderloin for 2-3 minutes on each side until golden brown, brushing with the orange glaze during the last minute of searing.
- Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F (63°C). Baste with reserved glaze every 5 minutes.
- While the pork roasts, finish the tabbouleh. Fluff the cooked bulgur with a fork and let it cool slightly.
- In a large mixing bowl, combine the cooled bulgur, chopped cranberries, chopped parsley, remaining olive oil, and season with salt and pepper to taste. Mix thoroughly.
- Remove the pork from the oven and let it rest for 5-7 minutes to allow juices to redistribute.
- Slice the pork tenderloin against the grain into 1/2-inch thick medallions.
- Plate the cranberry tabbouleh and arrange the pork slices on top. Drizzle any remaining glaze over the meat before serving.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F. This guarantees juicy, safe-to-eat meat every time.
- Let It Rest: Allowing the pork to rest after cooking is crucial. This helps redistribute the juices, ensuring each slice is moist and flavorful.
- Searing Secrets: Pat the pork dry before seasoning to achieve a beautiful golden-brown crust. A hot skillet is essential for that perfect sear.
- Glaze Mastery: Reserve some glaze for basting and final drizzling to maximize flavor intensity.
- Bulgur Tip: Rinse bulgur thoroughly and fluff with a fork after cooking to prevent clumping and achieve the perfect texture.
- Make Ahead: The tabbouleh can be prepared in advance, making this recipe perfect for entertaining or meal prep.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 85mg
