Hearty and Hale, tho hummus may seem like an unconventional sauce ingredient, here it is thinned with some hot water to make a rich, creamy drizzle. This is one pretty dish, to boot!!
(serves 4)
2&1/2 cups water plus 2 T., divided
1&1/4 cups bulgur
3/4 t. kosher* salt, divided
1 lb. pork tenderloin, trimmed
1 t. dried marjoram
1/4 t. freshly ground pepper
2 T. canola or veg.* oil, divided
1 bunch asparagus, trimmed and cut into 1" pieces
1 large red onion, chopped
1 cup halved cherry tomatoes
1/2 cup finely chopped fresh flat-leaf* parsley
2 t. lemon zest
2 T. lemon juice
1/4 cup plain hummus
Preheat oven to 400. Bring 2&1/2 cups water to a boil in a med. saucepan. Remove from heat and stir in bulgur and 1/4 t. salt. Cover and let stand until tender, about 20 mins. Meanwhile, sprinkle pork with marjoram, pepper, and 1/4 t. salt. Heat 1 T. oil in a large cast-iron or other ovenproof skillet over med.-high heat. Add the pork; cook, turning several times, until browned on all sides, 4-6 mins. Toss asparagus and onions with the remaining 1 T. oil, and 1/4 t. salt in a med. 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, 12-16 mins. About 5 mins. before the pork is done, scatter the tomatoes over the veggies in the pan. Transfer the pork to a clean cutting board and let rest for 5 mins. before slicing. Toss the veggies with the pan juices. Drain any remaining liquid from the bulgur, then stir in parsley, lemon zest, and lemon juice. Combine hummus and 2 T. hot water in a small bowl. Divide the bulgur among 4 bowls, and top with the pork and veggies; drizzle with the hummus sauce.
"Beauty isn't about having a pretty face. It's about having a pretty mind, a kind heart, and most importantly, a beautiful soul."
Don't get blown away by the fierce winds and heavy RAIN today!! Stay safe, and happy!!
Love,
MM
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