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Preparation time
30 minutes
Total time:
1 hour 5 minutes
Serves
4
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Ingredients
Broccoli Tabbouleh
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1 head of broccoli, stem peeled and cut into pieces
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1 small onion, finely chopped
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2 cloves garlic, finely chopped
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30 ml (2 tsp.) olive oil
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1 cup (250 ml) water
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½ cup (95 g) fine-grain bulgur
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¼ cup (11 g) flat-leaf parsley, finely chopped
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¼ cup (11 g) cilantro, finely chopped
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salt and pepper
Bell Peppers and Grilled Pork
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¾ lb (340 g) pork tenderloin
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2 red bell peppers, seeded and quartered
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4 eggs
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1 lime, quartered
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Cilantro leaves (optional)
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Directions
Broccoli Tabbouleh
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In the food processor, pulse the broccoli into small pieces, about the same size as the bulgur grains.
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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.
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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
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Preheat the grill, setting the burners to high. Oil the grate.
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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.
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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.
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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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