Soya marinated pork fillet with minty tabbouleh and gremolata

Soya marinated pork fillet with minty tabbouleh and gremolata

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  • 2
  • Easy
  • Dairy free Fat conscious Health conscious
  • 5 to 10 plus 20 minutes marinating time
  • 15 minutes


  • 400 g butterflied pork fillet
  • 1 cup soya sauce
  • 2 T brown sugar
  • 2 crushed cloves garlic
  • Glug of olive oil
  • 1 cup bulgur wheat
  • 1/2 cup chopped parsley
  • 1/2 cup chopped mint
  • Lemon juice
  • 2 T olive oil
  • Lemon and lime

Cooking Instructions

Preheat the oven to 180°C.  Marinate butterflied pork fillet in soya sauce, brown sugar, crushed cloves garlic and a glug of olive oil for 20 minutes.

For the tabbouleh: Prepare the bulgur wheat according to package instructions. Toss with chopped parsley, chopped mint, lemon juice, olive oil and seasoning, to taste.

In a hot pan, fry the pork fillet for 2 to 3 minutes a side. Transfer to a baking tray and bake for 5 to 10 minutes. Serve with the tabbouleh and a parsley, lemon and lime zest gremolata.

For a quick gremolata, combine 2 cloves garlic, roughly chopped with the peel from 1 lemon, cut into large pieces , 2 T thyme and 2 T olive oil.

Cook's note: look for your packet of bulgur wheat at selected Woolworths stores or buy it online.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Francesca Tiganis
    April 21, 2016

    I needed to get over my “fear” of cooking pork, just needed a recipe to convince me that it was in fact going to be just fine. This recipe did just that – super easy for a mid-week dinner and very tasty! Pork fillet is so tender and delicious. I used what ingredients I had available and substituted couscous for Bulgar wheat – I also used a lot more parsley as was short on mint and added fresh thyme too. Great recipe, TASTE!