https://www.lifestylefood.com.au/recipes/25559/spiced-pork-and-pomegranate-tabbouleh

LifestyleFOOD.com.au

This flavour packed dish is ideal for a tasty mid-week dinner.

Ingredients

  • 1 large bunch coriander, roughly chopped

  • 1 large bunch mint, roughly chopped

  • 1 lemon, juiced

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • ½ tsp sumac

  • 2 tbsp zatar

  • 150ml/5floz extra virgin olive oil

  • 450g/1lb pork tenderloin, trimmed of sinew and sliced thickly

  • 1 pomegranate, seeded

  • 3 tomatoes, chopped

  • 8 spring onions, roughly chopped

  • 1 large bunch flat leaf parsley, roughly chopped

  • 125g/4½ oz bulghur wheat, soaked in cold water for 2 hours then drained

  • 2 lemons, juiced

  • 2 tbsp pomegranate molasses

  • 2 tbsp honey

  • sea salt and freshly ground black pepper

  • 50g/2oz flaked toasted almonds

Method

  • 1.

    Put a small handful of the coriander and mint, the juice of 1 lemon and the ground coriander, cumin, sumac and half the zatar into a bowl with 50ml/2floz of the olive oil. Mix well then add the pork and stir to coat, then set aside while you make the tabbouleh.

  • 2.

    Put the pomegranate seeds, tomatoes, spring onions, all the remaining herbs and the soaked drained bulghur wheat into a large bowl and mix together.

  • 3.

    Mix the remaining lemon juice, pomegranate molasses, honey and 50ml of the olive oil together in a separate bowl then season well.

  • 4.

    Add to the salad and season really well with plenty of salt and black pepper then stir in the flaked almonds.

  • 5.

    Heat a frying pan until hot, then add the last of the olive oil and the pork and fry in batches for 2-3 minutes, until golden brown and cooked through.

  • 6.

    Tip into a serving bowl with all the cooking oil, then serve with the tabbouleh.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 817kj
  • Fat Total 48g
  • Saturated Fat 7g
  • Protein 34g
  • Carbohydrate 73g
  • Sugar 30g
  • Sodium 1132mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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