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Pomegranate Marinated Pork

Pomegranate Marinated Pork

with Herby Tabbouleh and Plum Salsa

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We love good Pork with Tabbouleh and Plum Salsa and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Pomegranate Pork Steak

100 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

½ sachet

Chicken Stock Powder

1 bunch(es)


½ unit(s)


2 unit(s)


1 sachet


1 unit(s)

Echalion Shallot

1 pack(s)

Green Beans

Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2243 kJ
Energy (kcal)536 kcal
Fat20.0 g
of which saturates7.0 g
Carbohydrate57 g
of which sugars17.0 g
Protein31 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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a) Halve, peel and thinly slice the shallot. b) Trim the green beans and chop into thirds. c) Halve the plums, remove the stones and chop the flesh into 1cm pieces. d) Zest and halve the lemon.


a) Heat a splash of oil in a large saucepan over medium high heat. b) When hot, add the shallot and green beans. Stir and cook until beginning to soften, 3-4 mins. c) Stir in the bulgur wheat and water (see ingredients for amount).


a) Bring to the boil, stir in the stock powder and half the lemon zest. b) Pop a lid on the pan and remove from the heat. c) Leave to the side for 12-15 mins or until ready to serve. This is your tabbouleh.


a) Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. b) When hot, add the plums and cook until browned and soft, stirring occasionally 3-4 mins. c) Transfer to a small bowl and squeeze in the honey. Stir well and keep to one side.


a) Add a splash of oil (if necessary) to the now empty frying pan and heat over medium-high heat. b) When hot, add the pork steaks and brown for 2 mins on each side. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat. c) Lower the heat and cook for another 2-3 mins on each side. IMPORTANT: The pork is cooked when no longer pink in the middle.


a) While the pork cooks, roughly chop the dill (stalks and all). Add half of the dill to the plum salsa and mix well. b) Fluff up the bulgur wheat with a fork and stir through the remaining dill. Season to taste with salt, pepper, the remaining lemon zest and some lemon juice. c) Share the tabbouleh between your plates, lay the pork steak on top and finish with the plum salsa.