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Lemon-Garlic Pork and Broccoli Bulgur Bowl

Photo: Jennifer Causey Styling: Claire Spollen

Yield

Serves 4 (serving size: 1/2 cup bulgur and 1 cup pork mixture)

Bulgur is a great go-to grain because of its quick cook time and neutral flavor.

Ingredients

  • 1 1/4 cups water
  • 3/4 cup uncooked bulgur
  • 1 1/4 teaspoons kosher salt, divided
  • 1 tablespoon olive oil, divided
  • 2 cups small broccoli florets
  • 1 (1-pound) pork tenderloin, cut into 3/4-inch pieces
  • 1 tablespoon cornstarch
  • 3 tablespoons unsalted butter, divided
  • 5 garlic cloves, minced
  • 1/2 cup unsalted chicken stock
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 3 tablespoons chopped fresh basil

Nutrition Information

  • calories 353
  • fat 15 g
  • satfat 6.8 g
  • monofat 5.7 g
  • polyfat 1.3 g
  • protein 29 g
  • carbohydrate 27 g
  • fiber 6 g
  • cholesterol 97 mg
  • iron 2 mg
  • sodium 693 mg
  • calcium 49 mg
  • sugars 2 g
  • Est. Added Sugars 2 g

How to Make It

  1. Bring 1 1/4 cups water, bulgur, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat. Cover, reduce heat, and cook 12 minutes.

  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add broccoli and 1/4 teaspoon salt. Cook 3 minutes. Transfer to a bowl.

  3. Combine pork and cornstarch; toss. Return pan to medium-high; add remaining 1 1/2 teaspoons oil and 1 tablespoon butter. Add garlic, pork, and 1/4 teaspoon salt. Cook 4 minutes. Stir in remaining butter, stock, juice, and honey; increase heat to high. Cook 2 minutes. Stir in remaining salt, broccoli, and basil. Top bulgur with pork mixture.