Roast Pork, Asparagus & Cherry Tomato Bowl

Roast Pork, Asparagus & Cherry Tomato Bowl

2 Reviews
From: EatingWell Magazine, March/April 2016

In this healthy grain bowl dinner recipe, hummus may seem like an unconventional dressing ingredient, but here we thin it with some hot water to make a rich, creamy drizzle.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

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  • Ready In

  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the pork to a clean cutting board and let rest for 5 minutes before slicing. Toss the vegetables with the pan juices.
  6. 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.

Nutrition information

  • Serving size: 1 cup bulgur, 3 oz. pork, ¾ cup vegetables & 1½ Tbsp. sauce
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (43% daily value), Folate (32% dv), Vitamin A (30% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1½ vegetable, 3½ lean meat, 1½ fat

Reviews 2

March 13, 2016
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By: EatingWell User
Delicious 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
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By: EatingWell User
Delightful surprise 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