Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3 people
Calories: 400 kcal
  • 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
  1. Preheat oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

  5. Transfer the pork to a clean cutting board and let rest for 5 minutes before slicing. Toss the vegetables with the pan juices.

  6. 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.

Nutrition information
  1. Serving size: 1 cup bulgur, 3 oz. pork, ¾ cup vegetables & 

  2. 1½ Tbsp. sauce

  3. 12 g fat(2 g sat)

  4. 9 g fiber

  5. 44 g carbohydrates

  6. 33 g protein

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