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Cal Smart Zesty Apricot-Glazed Pork Tenderloin

Cal Smart Zesty Apricot-Glazed Pork Tenderloin

with Golden Bulgur and Garden Salad
4.0(236)
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: 
570 kcal
: 
46g
: 
30 minutes
:
  • Wheat
  • Sulphites
  • Milk
  • Wheat
  • Fish
  • Milk
  • Mustard
  • Sesame
  • Crustaceans
  • Sulphites
  • Soy
  • Egg
  • May contain traces of allergens

340 g

Pork Tenderloin

½ cup

Bulgur Wheat

()

113 g

Arugula and Spinach Mix

1 unit(s)

Mini Cucumber

1 unit(s)

Tomato

2 tbsp

Apricot Spread

()

1 tbsp

Zesty Garlic Blend

()

1 unit(s)

Chicken Broth Concentrate

1 tbsp

White Wine Vinegar

()

1 tbsp

Unsalted Butter*

()

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories570 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate58 g
Sugar16 g
Dietary Fiber4 g
Protein46 g
Cholesterol110 mg
Sodium670 mg
Trans Fat0.3 g
Potassium1350 mg
Calcium150 mg
Iron6 mg
•Large Bowl
•Medium Bowl
•Medium Pan

PDF
Cook bulgur
1
  • 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.
Prep
2
  • 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!)
Sear pork chops
3
  • 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.
Finish pork
4
  • 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.)
Assemble salad
5

 

  • Add cucumber and arugula and spinach mix to the bowl with tomatoes. Toss to coat.
Finish and serve
6
  • 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.
Modularity step (under step 3)
7

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.

Modularity step (under step 4)
8

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.

  • 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.
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