Recipe Image

Roast Pork, Asparagus & Cherry Tomato Bowl

  • 35 m
  • 50 m
Sara Haas, R.D.N., L.D.N.
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019