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Roast Pork, Asparagus & Cherry Tomato Bowl
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
1Preheat oven to 400°F.
2Bring 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.
3Meanwhile, 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.
4Toss 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.
5Transfer the pork to a clean cutting board and let rest for 5 minutes before slicing. Toss the vegetables with the pan juices.
6Drain 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.