Are you ready to use that leftover jar of marmalade that’s been in your fridge? The “whisked” sauce for the “Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh,” from the November 2013 issue of Cooking Light, is easy to assemble.
The spiciness of the sauce is balanced by that sweet orange marmalade, so this is family-friendly. I always get a kick out of using my cast-iron skillet: first on the stove top, then into the oven.
I was too lazy to take my pork’s temperature in the oven, so I cooked it for a total of 20 minutes and it was fine. The bulgur tabbouleh was beautifully fluffy. You’ve got to love those tart little dried cranberries.
The 350-degree oven was shared with the “Butternut Squash Gratin with Onion and Sage,” from the January 2008 issue of Fine Cooking. But first, the preparation. My onions for this needed much longer to caramelize than 25 minutes -- I needed 50 minutes! The fresh sage does indeed smell dreamy in this mix. And likewise, my cubes of squash needed much longer than 10 minutes to soften in the steaming basket.
As a “shortcut,” I warmed my cream in the microwave. Big deal. Adding the cream to the gratin of squash and onions makes a wet mixture, but it all firms up in the oven. My final dish was satisfyingly mushy, with breadcrumbs on top. It was a kid-friendly gratin.
PRICES:
Pork Tenderloin (1 lb.) = $9.15
Onions (2) = $1.23
Butternut Squash (3 lbs.) = $3.84
PREP TIMES: pork and tabbouleh need less than an hour to come together, while the squash gratin might need 2 hours or more to complete
TASTES: sweet/spicy sauce sticks to the pork, tart cranberries embellish the fluffy bulgur, sage fortifies the creamy squash
Next time, I hope to relax with a vegetarian meal: the “Warm Winter Sweet Potato Salad with Beluga Lentils & Cider Vinaigrette,” from Blue Apron. An indulgence of microgreens! Come back to my site next week to see this one.
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