Roast Pork, Asparagus & Cherry Tomato Bowl
From EatingWell: March/April 2016
In this healthy 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.
- 2 1/2 cups water plus 2 tablespoons, divided
- 1 1/4 cups bulgur
- 3/4 teaspoon salt, divided
- 1 pound pork tenderloin, trimmed
- 1 teaspoon dried marjoram
- 1/4 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
- 1/2 cup finely chopped fresh parsley
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1/4 cup plain hummus
- Preheat oven to 400°F.
- Bring 2 1/2 cups water to a boil in a medium saucepan. Remove from heat and stir in bulgur and 1/4 teaspoon salt. Cover and let stand until tender, about 20 minutes.
- Meanwhile, sprinkle pork with marjoram, pepper and 1/4 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 1/4 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.
Per serving: 400 calories; 12 g fat (2 g sat, 6 g mono); 74 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 4 g total sugars; 33 g protein; 9 g fiber; 583 mg sodium; 985 mg potassium.
Nutrition Bonus: Vitamin C (44% daily bonus), Folate (32% dv), Vitamin A (30% dv), Iron (21% dv)
Carbohydrate Servings: 3
Exchanges: 2 starch, 1 1/2 vegetable, 3 1/2 lean meat, 1 1/2 fat
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- March/April 2016