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Grilled Turkish-Inspired Pork Tenderloin
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
Pork tenderloin just tastes better grilled! Fragrant Turkish-style spices, pork and colourful grilled veggie tabbouleh are a perfect match! Topped with creamy, lemony feta sauce, this dish is summer at its best!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
½ cup
Bulgur Wheat
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
1 unit(s)
Red Onion
1 unit(s)
Chicken Broth Concentrate
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Turkish Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
1 unit(s)
Zucchini
30 g
Mixed Olives
(May contain Soy, Milk, Sulphites)
Not included in your delivery
0.63 tsp
Salt*
2.5 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add broth concentrate, 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot.
- Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
- Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
- Stir in 1 tbsp (2 tbsp) butter, then fluff with a fork.
- Drain, then roughly chop olives.
- Roughly chop parsley.
- Zest, then juice lemon.
- Add lemon zest, mayo, half the feta and 1/2 tbsp (1 tbsp) lemon juice to a small bowl, then stir to combine. Set aside.
- Halve zucchini lengthwise.
- Halve pepper, then core.
- Peel, then quarter onion, leaving the root in tact.
- Add veggies, 1 tbsp (2 tbsp) oil and half the Turkish Spice Blend to a medium bowl. Season with salt and pepper, then toss to combine.
- Set aside.
- Pat pork dry with paper towels. Season with salt, pepper and remaining Turkish Spice Blend. Rub with 1/2 tbsp (1 tbsp) oil.
- Add veggies to one side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min.
- Meanwhile, add pork to the other side of the grill. Cook, flipping halfway through, until pork is cooked through, 14-18 min.**
- Transfer pork to a plate, then cover to keep warm.
- Transfer veggies back to the medium bowl.
- Remove root and outer layer from onion quarters, then cut onion, zucchini and pepper into 1/2-inch pieces.
- Add bulgur, zucchini, onions, peppers, remaining lemon juice, olives, remaining feta, parsley and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then toss to combine.
- Thinly slice pork.
- Divide tabbouleh between plates.
- Top with grilled pork.
- Dollop lemon-feta sauce over top.
If you've opted to get pork tenderloin, prep and season it in the same way as the pork chops, then increase the grill time to 14-18-min.**
