Ancient Grain Salad with Spice-Rubbed Pork Tenderloin

Bulgur wheat with lima beans, herbs and marinated onions topped with feta, pine nuts, dried cherries and sumac pork.

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Prep Time: 30 Minutes
Cook Time: 16 to 18 minutes

RECIPE
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Servings:

4 Servings

Ingredients:

Bulgur Wheat and Lima Beans Salad:
¼ cup finely chopped red onions
1 ¾ teaspoon lemon juice
¼ teaspoon freshly grated lemon zest
1 teaspoon balsamic vinegar
2 teaspoon olive oil
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
1/3 cup raw bulgur wheat
¼ Cup and 3 Tablespoon hot water
3 Tablespoons chopped fresh cilantro
3 Tablespoons chopped fresh mint
3 Tablespoons chopped fresh Italian parsley
1 ½ cups thawed baby lima beans

Sumac Pork Tenderloin:
14 to 16 oz raw pork tenderloin, trimmed
2 ½ teaspoons olive oil
¾ teaspoon ground sumac or lemon pepper
¾ teaspoon Kosher salt
¾ teaspoon ground black pepper
2 ½ teaspoons canola oil

Ancient Grain Salad with Spice-Rubbed Pork Tenderloin
½ cup crumbled feta cheese
2 Tablespoons pine nuts
¼ cup pitted dried cherries

Allergens:

Gluten, Milk, Sulphites, Tree Nuts, Wheat

Nutritional Information

Directions:

To Prepare Bulgur Wheat and Lima Beans Salad:
In a stainless-steel bowl, combine red onions, lemon juice and zest, balsamic vinegar, olive oil, salt and pepper. Mix well. Cover and place in refrigerator for a minimum of 4 hours before using. Bring water to a boil. Stir in bulgur. Remove from heat and cover for 30 minutes or until tender and all liquid is absorbed. Fluff with a fork prior to using. In a stainless-steel bowl, combine all ingredients. Toss gently to evenly coat and distribute. Cover and place in refrigerator until ready to use.
To Prepare Sumac Pork Tenderloin:
Trim fat and silver skin from tenderloin. Coat tenderloin with olive oil. Season with sumac, salt and pepper. In a sauté pan, heat oil over medium-high heat. Add tenderloin. Sear on both sides for 3 to 4 minutes. Place pork on sheet pan and finish cooking in a preheated 350-degree Fahrenheit oven for 10 minutes or until cooked through. Let rest for 10 minutes before slicing into 1/4-inch slices.
To Prepare Ancient Grain Salad with Spice-Rubbed Pork Tenderloin:
Divide bulgur salad into 4 portions. Place 1 serving in center of a service plate. In order, top with:
-2 Tablespoons crumbled feta cheese
-1/2 Tablespoon pine nuts
-1 Tablespoon dried cherries
-3 ounces sliced pork (one fourth of the recipe)
Enjoy immediately!