Cal Smart Zesty Apricot-Glazed Pork Tenderloin
with Golden Bulgur and Garden Salad- Wheat
- Sulphites
- Milk
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- Crustaceans
- Sulphites
- Soy
- Egg
- May contain traces of allergens
Sweet and sticky apricot pulls double duty with a savoury glaze and a standout dressing in this dish. If you're looking for a dinner salad that is jam-packed with flavour, this is it!
Ingredients
340 g
Pork Tenderloin
½ cup
Bulgur Wheat
(Contains: Wheat)
113 g
Arugula and Spinach Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Tomato
2 tbsp
Apricot Spread
(May be present: Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
1 tbsp
Zesty Garlic Blend
(Contains: Sulphites)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add bulgur and half the Zesty Garlic Blend to the boiling water. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Cut tomato into 1/4-inch pieces.
- Thinly slice cucumber.
- Add vinegar, 1/2 tbsp (1 tbsp) apricot spread and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Add tomato. Toss to coat.
- Melt 1 tbsp (2 tbsp) butter in a medium microwaveable bowl. Add broth concentrate, remaining apricot spread and 1/2 cup (3/4 cup) water. Stir to mix. (This is your sauce!)
- Heat a medium pan over medium heat (large pan for 4 ppl).
- While pan heats, pat pork dry with paper towels.
- Season with remaining Zesty Garlic Blend, salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 6-8 min.
- Add sauce mixture to pan with pork. Flip to coat.
- Reduce heat to medium-low. Cover and cook, flipping halfway, until sauce thickens slightly and pork is cooked through, 8-12 min. (TIP: If sauce reduces too quickly, add water, 1-2 tbsp at a time.)
- Add cucumber and arugula and spinach mix to the bowl with tomatoes. Toss to coat.
- Fluff bulgur with a fork.
- Divide bulgur and salad between plates.
- Thinly slice pork.
- Top bulgur with pork.
- Spoon any remaining sauce from pan over pork.
If you've opted to get pork tenderloin, sear it in the same way the recipe instructs you to sear the pork chops. Increase sear time to 6-8 min.
Sauce the pork tenderloin as the recipe instructs you to, then increase cook time to 8-12 min.** Follow the rest of the recipe as written.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The pork tenderloin was tasty with a subtle sweetness, though some found the overall dish bland and lacking in spices.
- Ease of prep: Instructions for cooking pork tenderloin needed adjustment; many found it undercooked following the recipe's timing.
- Suggestions: Consider thickening the sauce with cornstarch and increasing cooking time for pork tenderloin to ensure it's fully cooked.
- Portions: The pork tenderloin portion was generous, but some felt there wasn't enough sauce for the amount of food.
- Substitutions: Some preferred quinoa or rice instead of bulgur, which received mixed reviews for flavour and texture.
