- 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
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.