Zesty Pork with Mango, Tahini & Greek-Style Cheese
over bulgur with parsley & roasted pumpkin
Pumpkins are technically fruits, not vegetables! They're also incredibly versatile - not only can you eat the flesh and seeds of a pumpkin, but the flowers which grow on it are also edible!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
½ piece
Lemon
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Gluten, Kamut, Khorasan (tarwe), Rogge, Gerst, Haver)
75 g
Diced pumpkin
½ piece
Red onion
20 g
Tahini sauce
(Contains: Melk (inclusief lactose), Ei, Sesamzaad)
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
50 g
Spinach
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ sachet(s)
Middle Eastern spice mix
¼ piece
Mango
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Cut the onion into eighths and transfer to a parchment-lined baking sheet.
- Add the pumpkin and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Roast in the oven for 14 - 16 minutes, tossing halfway.
- Transfer the bulgur to a pot or saucepan and cover with water, then crumble in the stock cube (see pantry for amount).
- Cook the bulgur for 10 minutes over low heat, stirring occasionally.
- Zest the lemon in the meantime.
- Cut half of the lemon into wedges and juice the rest onto a deep plate.
- Melt a knob of butter in a frying pan over high heat.
- Sear the pork tenderloin for 2 - 3 minutes until evenly browned, seasoning with salt and pepper.
- Meanwhile, add the Middle Eastern spices to the lemon juice.
- Add 0.5 tsp lemon zest per person and season with salt and pepper, then mix well to combine.
- Transfer the pork to an oven dish and pour over the lemon mixture.
- Drizzle with olive oil and then roast in the oven for 6 - 8 minutes.
- Roughly chop the parsley in the meantime.
- In a small bowl, combine the tahini sauce with the juice of 1 lemon wedge per person.
- Meanwhile, peel and dice the mango.
- To the bulgur, add the spinach, the za'atar and the extra virgin olive oil (see Tip).
- Mix well to combine, seasoning to taste with salt and pepper.
Tip: make sure the bulgur is still warm, so as to allow the spinach to wilt and reduce.
- Slice the pork tenderloin.
- Serve the bulgur on deep plates and top with the mango, the pumpkin, the onion and the pork.
- Crumble over the cheese and drizzle with the tahini sauce.
- Garnish with the parsley to finish.
