Nutrition per serving may change if servings are adjusted.
2½ cups water plus 2 tablespoons, divided
1¼ cups bulgur
¾ teaspoon salt, divided
1 pound pork tenderloin, trimmed
1 teaspoon dried marjoram
¼ teaspoon ground pepper
2 tablespoons canola oil, divided
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 large red onion, chopped
1 cup halved cherry tomatoes
½ cup finely chopped fresh parsley
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup plain hummus
Preheat oven to 400°F.
Bring 2½ cups water to a boil in a medium saucepan. Remove from heat and stir in bulgur and ¼ teaspoon salt. Cover and let stand until tender, about 20 minutes.
Meanwhile, sprinkle pork with marjoram, pepper and ¼ teaspoon salt. Heat 1 tablespoon oil in a large cast-iron or other ovenproof skillet over medium-high heat. Add the pork; cook, turning several times, until browned on all sides, 4 to 6 minutes.
Toss asparagus and onion with the remaining 1 tablespoon oil and ¼ teaspoon salt in a medium bowl. When the pork is browned, scatter the asparagus and onion around it. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center of the pork registers 145°F, 12 to 16 minutes. About 5 minutes before the pork is done, scatter the tomatoes over the vegetables in the pan.
Transfer the pork to a clean cutting board and let rest for 5 minutes before slicing. Toss the vegetables with the pan juices.
Drain any remaining liquid from the bulgur, then stir in parsley, lemon zest and lemon juice. Combine hummus and 2 tablespoons hot -water in a small bowl. Divide the bulgur among 4 bowls and top with the pork and vegetables; drizzle with the hummus sauce.
Serving size: 1 cup bulgur, 3 oz. pork, ¾ cup vegetables & 1½ Tbsp. sauce
400 calories;12 g fat(2 g sat); 9 g fiber; 44 g carbohydrates; 33 g protein; 129 mcg folate; 74 mg cholesterol; 4 g sugars; 0 g added sugars; 1,492 IU vitamin A; 26 mg vitamin C; 72 mg calcium; 4 mg iron; 583 mg sodium; 985 mg potassium
Vitamin C (43% daily value), Folate (32% dv), Vitamin A (30% dv), Iron (22% dv)
Delicious recipe, Next time I would add more than one bundle of Asparagus for a family of 4.
January 23, 2018
Easy to make and delish!!!! Healthy, filling and wonderful mix of flavors in a bowl. Will definitely make this again
January 06, 2018
By: Mrs. Brownie
This was an easy-to-make, delicious meal. The hummus sauce was excellent and so easy. Will be using that on other dishes for sure. I found the veggies slightly over cooked so I may put them in 5 to 7 minutes after the pork has been in the oven, and then the tomatoes about 3 minutes before the pork comes out. Overall, fantastic.
January 05, 2018
By: Barbara Owens
It was really a really good dish. I wasn't too sure about the hummus. I love hummus but I've never had it as a sauce and it was a good blend.
August 06, 2017
It's been forever since I made such a hit for dinner.
I loved this.
I had a baked potato on standby for hubby, but he lapped up the bulgar and the potato too.
April 26, 2017
So yummy and so easy. My husband loved it!!! The pork was so super tender
April 10, 2017
Delicious and easy. The drizzle of hummus adds a nice flavor. Serving it "bowl" style blends the flavors and makes it very tasty. Will be making again!
March 13, 2016
By: EatingWell User
I made this just as the recipe calls and it was delicious! It wasn't hugely filling, which I liked.
Pros: Easy to follow instructions
March 12, 2016
By: EatingWell User
I was looking for something simple to make with pork tenderloin. My family has another old favorite from Eating Well (Maple Mustard Pork). This is really about chopping a bunch of asparagus, and onion and a few cherry tomatoes. Brown tenderloin. Roast for 10 or so minutes. I didn't have bulgar, so I used whole wheat cous cous. I missed the lemon and hummus. That would probably have been tasty, but not necessary.
Pros: Very easy