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ZHUG MARINATED PORK LOIN with asparagus and tabbouleh salad

Time: 20 minutes

Ingredients not provided: Salt, Pepper, Olive Oil

Equipment required: Small/medium pot, oven-safe sauté pan, fine strainer, knife, and cutting board




Step 1: Preheat

-Preheat your oven to 400 degrees

Step 2: Cook the taboulleh/bulgur wheat

-Put all of the bulgur wheat in the pot and cover with water, one inch above the bulgur. Add a pinch of salt.

-Bring the water and bulgur to a boil, shut off the heat and cover with a lid. Allow the bulgur to steam in the pot for 20 minutes.

-After 20 minutes, strain the bulgur and set off to the side.

Continue on to the next step.

Step 3: Prep the asparagus

Cut the bottom 1-2 inches of the asparagus off.

Step 4: Cook the pork

-Put a sauté pan over medium-high heat and cover the bottom of the pan with olive oil.

-Sear the pork loin on both sides for one minute until slightly browned.

-Add the cut asparagus to the pan (around the pork) and put the pan in the preheated oven for 12-14 minutes, depending on your preferred doneness.

Step 5: Finish the salad

-While the pork and asparagus cook, cut the tomatoes, cucumber, and herbs.

-Combine the vegetables and herbs with the cooked bulgur and add the Sumac dressing.

-Season to taste with salt and pepper.

Step 6: Finish the meal

When the pork is done cooking, allow to rest for a few minutes before slicing. Plate the asparagus and taboulleh salad, slice the pork and drizzle lemon juice over the entire plate.



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