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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

Cooking Time
15 Minutes

Not Too Ticky Cooking Skill

Cooking Skill
Not Too Tricky


4 People


  • 4 pork loin steaks, trimmed
  • 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
  • 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



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.