Time: 40 min.
Complexity: easily
Servings: 4

Before grilling, the pork tenderloin is opened, pounded thin, and marinated for a few minutes in a mixture of olive oil, lemon juice, grated garlic, and paprika. Just 10 minutes is enough time for the tender meat to infuse with the spicy flavors. It is then grilled, thinly sliced, and served with a hearty Middle Eastern salad called tabbouleh. To prepare it, boiled bulgur is mixed with chopped fresh mint, green onions, and cubed watermelon, which, together with the herbs, imbue the dish with a juicy and refreshing flavor.

Ingredients:

• 1 cup bulgur
• 1/4 cup + 2 tablespoons extra-virgin olive oil + extra for grilling
• Juice of 2 lemons + lemon wedges for serving
• 2 cloves garlic, grated
• 2 tsp paprika
• 1 large pork tenderloin (about 0.6 kg)
• 1 tbsp red wine vinegar
• 2 cups watermelon, diced
• 1 cup finely chopped fresh mint
• 4 green onions, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork tenderloin, pork, bulgur groats, lemon juice, Watermelon, paprika, mint

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Preparation:

Step 1
• Preheat the grill to medium-high heat. Cook the bulgur according to package directions; drain well and transfer to a large bowl.
Step 2
• In a small bowl, combine 2 tablespoons olive oil, the juice of 1 lemon, garlic, and paprika. Butterfly the pork tenderloin: cut it lengthwise down the center, leaving 1 cm (0.5 in) of the tenderloin uncut. Open the tenderloin like a book and lightly flatten it with your hands. Place a piece of plastic wrap on top and pound the meat with the flat side of a meat mallet or a frying pan until it's 1 cm (0.5 in) thick; discard the plastic wrap. Transfer the pork to a shallow baking dish, season with salt and pepper, then rub the entire surface with garlic oil. Let it rest for 10 minutes.
Step 3
• Brush the grill grate with olive oil. Grill the pork until crispy grill marks appear, about 6 minutes per side. Transfer to a cutting board and let rest.
Step 4
• Add the remaining 1/4 cup olive oil, the juice of the remaining lemon, vinegar, watermelon, mint, and green onions to the bowl with the bulgur; stir, season with salt and pepper to taste. Slice the pork and serve with watermelon tabbouleh and lemon wedges.

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