Pork Tenderloin With Bulgur
|Beef broth||710 Milliliter (5 Cups)|
|Bulgur||1 Cup (16 tbs) (175 Gram)|
|Sliced green onions||1⁄2 Cup (8 tbs) (50 Gram)|
|Pork tenderloin||1 1⁄2 Pound, trimmed (680 Gram 2 Tenderloins)|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Mustard seeds||1 Tablespoon|
|Balsamic vinegar||15 Milliliter (1 Tablespoon)|
|Minced oregano/1 teaspoon dried oregano||2 Teaspoon|
|Dry red wine||120 Milliliter (1/2 Cup)|
|Cornstarch||2 Teaspoon (Cornstarch Mixed With 2 Teaspoons Cold Water)|
|Asparagus||1 Pound, tough ends broken off (455 Gram)|
1. In a 2- to 3-quart (1.9- to 2.8-liter) pan, bring 2 cups (470 ml) of the broth to a boil; stir in bul-gur. Cover, remove from heat, and let stand until bulgur is tender to bite (about 30 minutes). Stir in onions.
2. While bulgur is standing, sprinkle pork with sugar. Heat oil in a wide frying pan over medium-high heat; add pork and cook, turning as needed, until browned on all sides (about 4 minutes). Add 2/3 cup (160 ml) of the broth, mustard seeds, vinegar, and oregano. Cover, reduce heat to medium-low, and simmer just until meat is no longer pink in center; cut to test (about 12 minutes).
3. Lift pork to a warm platter and keep warm. To pan, add wine and remaining 1/3 cup (80 ml) broth.Bring to a boil over high heat; then boil until reduced to 3/4 cup/180 ml (about 2 minutes). Stir in cornstarch mixture; return to a boil, stirring.
4. While sauce is boiling, bring 1/2 inch (1 cm) of water to a boil in another wide frying pan over high heat. Add asparagus and cook, uncovered, just until barely tender when pierced (about 4 minutes). Drain.
5. Slice pork; mound bulgur mixture alongside, then top with asparagus. Spoon sauce over meat. Season to taste with salt and pepper