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In the food processor, pulse the broccoli into small pieces, about the same size as the bulgur grains.
In a large non-stick skillet over medium heat, soften the onion and garlic in the oil. Add the grated broccoli and cook for 1 minute, stirring constantly. Add the water and bulgur. Cover and cook for 4 minutes.
Remove the skillet from the heat. Let sit for about 2 minutes, or until the bulgur has absorbed all the liquid. Let cool. Fluff the bulgur with a fork. Add the parsley and cilantro. Season with salt and pepper. Set aside. Bell Peppers and Grilled Pork
Preheat the grill, setting the burners to high. Oil the grate.
Drizzle some oil on the pork tenderloin and bell peppers. Reduce the grill temperature to medium-low. Cook the meat and vegetables for about 15 minutes, turning regularly, until a thermometer inserted in the middle of the roast reads 135°F (57°C) and the peppers are tender. Set aside on a plate and let rest 5 minutes.
In a lightly oiled non-stick skillet over medium heat, cook the eggs only on one side for about 4 minutes, or until the whites are cooked and yolks warm but still runny.
Slice the pork tenderloin and bell peppers. Divide the tabbouleh between 4 serving plates. Add the pork, bell peppers and eggs. Garnish with lime wedges and cilantro leaves.
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