Equipment
Ingredients
Spiced Pork Tenderloin
- 500 g pork tenderloin, trimmed of silver skin
- 15 ml olive oil
- 4 g ground cumin
- 3 g ground coriander
- 3 g smoked paprika
- 3 g garlic powder
- 6 g kosher salt
- 2 g black pepper
Tabbouleh
- 100 g fine bulgur wheat
- 150 ml boiling water
- 80 g fresh flat-leaf parsley, washed and thoroughly dried
- 20 g fresh mint, leaves only
- 200 g roma tomatoes, cored and finely diced
- 150 g cucumber, finely diced
- 40 g scallions, thinly sliced
- 60 ml extra virgin olive oil
- 45 ml fresh lemon juice
- 4 g kosher salt
- 1 g black pepper
Nutrition (per serving)
Method
Place the fine bulgur wheat in a mixing bowl and pour the boiling water over it. Cover the bowl tightly with a plate or plastic wrap and let sit for 15 minutes until the water is completely absorbed and the grains are tender.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
In a small bowl, combine the cumin, coriander, smoked paprika, garlic powder, salt, and black pepper. Pat the pork tenderloin dry with a paper towel and rub the spice mixture evenly over the entire surface of the meat.
Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil is shimmering, add the seasoned pork tenderloin. Sear on all sides until a deep, dark crust forms, about 6 minutes in total.
Transfer the skillet directly into the preheated oven. Roast until a meat thermometer inserted into the thickest part of the tenderloin registers 63 degrees Celsius (145 degrees Fahrenheit) for safe and juicy pork, which should take roughly 12 to 15 minutes.
Remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes. This allows the internal juices to redistribute and the temperature to rise slightly.
While the pork rests, use a chef's knife to finely chop the parsley, mint, tomatoes, cucumber, and scallions. Add all the chopped vegetables and herbs to the bowl with the plumped bulgur wheat.
Pour the extra virgin olive oil and fresh lemon juice over the tabbouleh mixture. Season with kosher salt and black pepper, then toss gently until all the ingredients are evenly distributed and coated in the dressing.
Slice the rested pork tenderloin into medallions against the grain. Mound a generous portion of the vibrant tabbouleh onto each plate and fan the sliced spiced pork over or alongside it.
Chef's Notes
- Pork tenderloin is extremely lean and can dry out rapidly. Pulling it at 63 degrees Celsius ensures it remains juicy and safe to eat after resting.
- For the most vibrant tabbouleh, ensure your herbs are completely dry before chopping to prevent bruising and a muddy appearance in the final dish.
- To maximize flavor extraction from dried spices like cumin and coriander, ensure they hit the hot oil during the searing phase to bloom their essential oils.
- A properly sharpened chef's knife is crucial for cutting the tomatoes and herbs cleanly without crushing them and losing their valuable juices.
Storage
Refrigerator: 3 days — Store pork and tabbouleh in separate airtight containers. Tabbouleh will soften over time.
Freezer: 1 month — Freeze cooked pork tightly wrapped. Do not freeze the tabbouleh.
Reheating: Gently warm sliced pork in a skillet or microwave until just heated through. Serve tabbouleh chilled or at room temperature.
