dukkah-crusted pork fillet
with broccoli tabouleh
- 800g pork fillet (tenderloin), trimmed
- ⅔ cup (90g) dukkah+
- 250g truss cherry tomatoes
- micro parsley leaves++, to serve (optional)
broccoli tabouli
- ⅔ cup (120g) bulgur wheat
- 1½ cups (375ml) boiling water
- 300g broccoli, cut into florets
- 2 Lebanese cucumbers, peeled, seeded and sliced
- sea salt and cracked black pepper
- 2 tablespoons lemon juice
- 2 tablespoons olive oil, plus extra, for brushing
- To make the broccoli tabouli, place the bulgur wheat and water in a bowl, cover and allow to stand for 30 minutes or until the grains are tender. Drain and set aside to cool completely.
- Preheat oven to 200°C (400°F). Place the broccoli in the bowl of a food processor and process until finely chopped. Transfer to a large bowl and add the bulgur wheat and cucumber. Sprinkle with salt and pepper, drizzle with the lemon juice and oil and mix to combine. Set aside.
- Brush the pork with oil, sprinkle with salt and pepper and roll in the dukkah to evenly coat. Place the pork on a lightly greased baking tray and roast for 10 minutes. Add the tomatoes to the tray and roast for a further 5 minutes, or until the pork is cooked and the tomatoes are tender. Slice the pork.
- Divide the salad between 4 plates and top with the pork, tomatoes and micro parsley leaves to serve. Serves 4
TIPS + TRICKS:
+ Dukkah is an Egyptian blend of seeds, nuts and spices. It’s available at some supermarkets and Middle Eastern and specialty food shops.
++ Micro herbs are available from some supermarkets, greengrocers and farmer’s markets.
Photography: Chris Court
© DONNA HAY GROUP
