Perfectly charred pork tenderloin rubbed with garlic oil is accompanied by a citrusy bulgur salad inspired by tabouli. Typically made with lots of parsley, the salad instead features mint and we added watermelon for a touch of sweetness.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup bulgur
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for the grill
- Juice of 2 lemons, plus wedges for serving
- 2 cloves garlic, grated
- 2 teaspoons paprika
- 1 large pork tenderloin (about 1 1/4 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon red wine vinegar
- 2 cups cubed watermelon
- 1 cup finely chopped fresh mint
- 4 scallions, thinly sliced
Instructions
- Preheat a grill to medium high. Cook the bulgur as the label directs; drain well, transfer to a large bowl and set aside.
- Whisk 2 tablespoons olive oil, the juice of 1 lemon, the garlic and paprika in a small bowl. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting all the way through. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick; discard the plastic wrap. Transfer the pork to a shallow baking dish; season with salt and pepper, then rub all over with the garlic oil. Let sit 10 minutes.
- Brush the grill grates with olive oil. Grill the pork until well marked, about 6 minutes per side. Transfer to a cutting board and let rest.
- Add the remaining 1/4 cup olive oil, the juice of the remaining lemon, the vinegar, watermelon, mint and scallions to the bulgur; toss and season with salt and pepper. Slice the pork and serve with the watermelon tabouli and lemon wedges.
Nutrition Facts
| Calories | 504 |
| Total Fat | 25 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 88 milligrams |
| Sodium | 89 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 9 grams |
| Protein | 34 grams |
Reviews
Delicious dish! I used quick cooking farro instead of bulgar because that’s what I had and it turned out great. Good dinner for a hot summer day!
This is very tasty! Instead of butterflying the tenderloin, we just slice it into I inch pieces and marinate. I used bulgur the first time I made it, but decided that we like it with cous cous instead. I also used half the amount of oil that is called for in the salad and added small chunks of cucumber and feta cheese. This recipe is very easy and full of flavor!