Broccoli Tabbouleh with Grilled Bell Peppers and Pork Tenderloin

Preparation

• Broccoli Tabbouleh

  • In a food processor, pulse the broccoli into small pieces, about the same size as the bulgur grains.
  • In a large non-stick skillet over medium heat, soften the onion and garlic in the oil. Add the chopped broccoli and cook for 1 minute, stirring constantly. Add the water and bulgur. Cover and cook for 4 minutes.
  • Remove the skillet from the heat. Let sit for 2 minutes, or until the bulgur has absorbed all the liquid. Let cool. Fluff with a fork. Add the parsley and cilantro. Season with salt and pepper. Set aside.

• Bell Peppers and Grilled Pork

  • Preheat the grill, setting the burners to high. Oil the grate.
  • Lightly oil the pork tenderloin and bell peppers. Reduce the grill temperature to medium-low. Cook the meat and vegetables for 15 minutes, turning regularly, until a thermometer inserted in the middle of the meat reads 135°F (57°C) and the peppers are tender. Set aside on a cutting board to rest for 5 minutes.
  • In a lightly oiled non-stick skillet over medium heat, cook the eggs only on one side for 4 minutes or until the whites are cooked and the yolks are warm and runny.
  • Slice the pork tenderloin and bell peppers. Divide the tabbouleh between four plates. Add the pork, bell peppers and eggs. Garnish with lime wedges and cilantro leaves.