Roast Pork, Asparagus & Cherry Tomato Bowl

March/April 2016

Your rating: None Average: 4.1 (8 votes)

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.

Roast Pork, Asparagus & Cherry Tomato Bowl

Makes: 4 servings

Serving Size: 1 cup bulgur, 3 oz. pork, 3/4 cup vegetables & 1 1/2 Tbsp. sauce each

Active Time:

Total Time:


  • 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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  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.


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

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner