Pomegranate Marinated Pork

Name: Pomegranate Marinated Pork with Herby Tabbouleh and Plum Salsa
Total time: 20 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Plum; 100 Bulgur Wheat; 1 Dill; ½ Chicken Stock Powder; 1 Echalion Shallot; 80 Green Beans; 2 Pomegranate Pork Steak; Pomegranate Pork Loin; 15 Honey; ½ Lemon; 200 Water

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!

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Plum

100

Bulgur Wheat

Dill

Chicken Stock Powder

Echalion Shallot

Green Beans

Pomegranate Pork Steak

Pomegranate Pork Loin

Honey

Lemon

Not included in your delivery

200

Water

Nutritional information

Energy (kcal)536 kcal

Energy (kJ)2243 kJ

Fat20 g

of which saturates7 g

Carbohydrate57 g

of which sugars17 g

Protein31 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Plate

Instructions

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.