Cal Smart Zesty Apricot-Glazed Pork Tenderloin

• 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.