Lunch
ROAST PORK, ASPARAGUS & CHERRY TOMATO BOWL
- 600 ml water plus 2 tablespoons, divided
- 140 g cups bulgur
- ¾ teaspoon salt, divided
- 1 pound pork tenderloin, trimmed
- 1 teaspoon dried marjoram
- ¼ teaspoon ground pepper
- 2 tablespoons canola oil, divided
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 large red onion, chopped
- 128 g halved cherry tomatoes
- 64 g finely chopped fresh parsley
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 32 g plain hummus
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Preheat oven to 400°F.
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Bring 2½ cups water to a boil in a medium saucepan. Remove from heat and stir in bulgur and ¼ teaspoon salt. Cover and let stand until tender, about 20 minutes.
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Meanwhile, sprinkle pork with marjoram, pepper and ¼ teaspoon salt. Heat 1 tablespoon oil in a large cast-iron or other ovenproof skillets over medium-high heat. Add the pork; cook, turning several times until browned on all sides, 4 to 6 minutes.
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Toss asparagus and onion with the remaining 1 tablespoon oil and ¼ teaspoon salt in a medium bowl. When the pork is browned, scatter the asparagus and onion around it. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center of the pork registers 145°F, 12 to 16 minutes. About 5 minutes before the pork is done, scatter the tomatoes over the vegetables in the pan.
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Transfer the pork to a clean cutting board and let rest for 5 minutes before slicing. Toss the vegetables with the pan juices.
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Drain any remaining liquid from the bulgur, then stir in parsley, lemon zest and lemon juice. Combine hummus and 2 tablespoons hot -water in a small bowl. Divide the bulgur among 4 bowls and top with the pork and vegetables; drizzle with the hummus sauce.
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Serving size: 1 cup bulgur, 3 oz. pork, ¾ cup vegetables &
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1½ Tbsp. sauce
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12 g fat(2 g sat)
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9 g fiber
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44 g carbohydrates
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33 g protein
