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
  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.

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