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Pork Tenderloin With Bulgur

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Ingredients
  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)
  Sugar 2 Teaspoon
  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)
  Salt To Taste
  Pepper To Taste
Directions

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

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Quick

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