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Pomegranate Marinated Pork

Pomegranate Marinated Pork

with Herby Tabbouleh and Roasted Plum Salsa

Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes
Active 20 minutes
DifficultyMedium
serving amount

2 unit(s)

Plum

100 grams

Bulgur Wheat

1 bunch(es)

Dill

½ sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

80 grams

Green Beans

2 unit(s)

Pomegranate Pork Steak

unit(s)

Pomegranate Pork Loin

15 grams

Honey

½ unit(s)

Lemon

Not included in your delivery

200 milliliter(s)

Water

Energy (kJ)303 kJ
Energy (kcal)72 kcal
Fat0.5 g
of which saturates0.1 g
Carbohydrate15.3 g
of which sugars14.7 g
Dietary Fibre4 g
Protein2 g
Salt0.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve, peel and thinly slice the shallot.

Trim the green beans and chop into thirds.

Halve the plums, remove the stone and chop the flesh into 1cm pieces.

Zest and halve the lemon.

2

Heat a splash of oil in a saucepan over medium high heat.

When hot, add the shallot and beans.

Stir and cook until beginning to soften, 3-4 mins.

Stir in the bulgur wheat and water (see ingredients for amount).

3

Bring back up to the boil, stir in the chicken stock powder and half the lemon zest. 

Pop a lid on the pan and remove from the heat. 

Leave to the side for 12-15 mins or until ready to serve.

4

Meanwhile, heat a splash of oil in a frying pan over medium-high heat.

When hot, add the plums and cook until browned and soft, 3-4 mins, stirring occasionally.

Transfer to a small bowl and squeeze in the honey. 

Stir well and keep to one side.

5

Add a splash of oil to the now empty frying pan if necessary and heat over medium-high heat.

When hot, add the pork steaks and brown for 2 mins on each side.

IMPORTANT: Wash your hands after handling raw meat.

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.

6

While the pork cooks, roughly chop the dill (stalks and all).

Add half of the dill to the plum salsa and mix well

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 juice.

Share the bulgur between your plates, lay the pork steak on top and finish with the plum salsa.

Enjoy!

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