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
Ingredients:
Directions:
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.
Comments