Garlic and Herb Pork Steaks with Tabbouleh
This is a quick and easy dish using fragrant Middle Eastern spices, loads of herbs and succulent pork.
Cooking Time
15 Minutes
Cooking Skill
Not Too Tricky
Serves
4 People
Ingredients
- 4 pork loin steaks, trimmed
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For the marinade:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, peeled and crushed
- 4 tablespoons freshly chopped herbs, such as thyme, rosemary and sage
- Salt and freshly ground black pepper
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For the tabbouleh:
- 200g bulgar wheat
- Grated zest and juice 1 lemon
- 1 tablespoon olive oil
- 4 ripe tomatoes (200g), diced
- ¼ cucumber, diced
- 4 spring onion, sliced
- 50g fresh chopped parsley
Method
In a shallow dish, mix together the marinade ingredients and season with a little salt and freshly ground black pepper. Add the pork steaks and turn to coat in the mixture. Leave to marinate for 10 minutes. Preheat the oven to 180°C/350°F/Gas Mark 4.
Meanwhile, make the tabbouleh, place the bulgar wheat in a saucepan and cover with cold water. Bring to the boil, then simmer for about 8 minutes, or according to pack instructions until tender. Drain well, place in a bowl and add the lemon zest and juice and the oil. Stir in the tomatoes and any juice, the cucumber, spring onions and parsley. Season to taste.
Meanwhile heat a griddle or ovenproof frying pan, over a medium heat. Add the steaks and cook for 3 minutes on one side, turn over, then place the pan straight into the oven, on the middle shelf and cook for 6 minutes, or until cooked through and the juices run clear.
Serve the pork steaks with the tabbouleh and a handful of rocket leaves.
