Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh
Time: 40 minutes
Simple Sub: If you can't find five-spice powder, simply substitute a mixture of ground ginger and cinnamon.
Serve with Snap Pea Sauté: Heat a large skillet over medium-high heat. Add 1 tablespoon dark sesame oil; swirl to coat. Add 1 tablespoon minced peeled fresh ginger to pan; cook 30 seconds, stirring constantly. Add 2 cups trimmed sugar snap peas and 2 cups trimmed snow peas. Stir-fry 2 minutes. Add 1 tablespoon rice vinegar and 1½ teaspoons lower-sodium soy sauce to pan; cook 30 seconds. Sprinkle with 2 teaspoons toasted sesame seeds. SERVES 4 (serving size: ½ cup) CALORIES 67; FAT 4.3g (sat 0.6g); SODIUM 70mg
View Recipe: Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh