Roast Pork, Asparagus and Cherry Tomato Bowl

By S. Danford

Ingredients

• 2 1/2 cups water + 2 T divided
• 1 1/4 cups bulgar
• 3/4 t salt, divided
• 1 lb pork tenderloin, trimmed
• 1 t dried marjoram
• 1/4 t ground pepper
• 2 T canola oil, divided
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• 1 red onion, chopped
• 1 cup halved cherry tomatoes
• 1/2 cup finely chopped fresh parsley
• 2 t lemon zest
• 2 T lemon juice
• 1/4 cup plain hummus

Preparation

Step 1

Preheat oven to 400

Bulgar:
Bring 2 1/2 cups water to a boil in medium saucepan. Remove from heat and stir in the bulgar and 1/4 t salt. Cover and let stand until tender, about 20 min.
Drain any remaining liquid from the bulgar and stir in parsley, lemon zest and lemon juice.

Pork:
Sprinkle pork with marjoram, pepper, and 1/4 t salt
Heat 1 T oil in skillet and add the pork, turning several times to brown all sides, about 4-6 minutes.
Put the pork into oven safe dish.
Toss the asparagus and onion, 1 T oil, and 1/4 t salt in medium bowl. Scatter around the pork.
Bake until thermometer reads 145F.
About 5 minutes before the pork is done, scatter the tomatoes over the vegetables in the pan.
When done, transfer the pork to a cutting board and let rest for 5 minutes.
Toss the vegetables with the pan juices.

Hummus sauce:
Combine hummus and 2 T hot water in a small bowl.

Divide the bulgar among 4 bowls and top with the pork and vegetables.
Drizzle with the hummus sauce.