- 1 large bunch fresh coriander, roughly chopped
- 1 large bunch fresh mint, leaves roughly chopped
- 1 lemon, juice only
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp sumac
- 1 tbsp za’atar
- 50ml/1¾fl oz extra virgin olive oil
- 450g/1lb pork tenderloin, trimmed of sinew and cut into thick slices
- 1 pomegranate, seeds removed
- 3 ripe tomatoes, chopped
- 8 spring onions, trimmed, roughly chopped
- 1 large bunch fresh flatleaf parsley, leaves roughly chopped
- 1 tbsp za’atar
- 125g/4½oz bulgur wheat, soaked in cold water for 2 hours, then drained
- 2 lemons, juice only
- 2 tbsp pomegranate molasses
- 2 tbsp honey
- 100ml/3½fl oz extra virgin olive oil
- 50g/2oz flaked toasted almonds, to serve
- sea salt and freshly ground black pepper
- For the marinade, mix together all the herbs, spices and oil in a bowl. Add the pork slices and stir to coat them in the marinade, then set aside in the fridge for half an hour.
- For the tabbouleh, mix the pomegranate seeds, tomatoes, spring onions, parsley, za’atar, and bulgur wheat in a large bowl until well combined.
- Mix together the lemon juice, pomegranate molasses, honey and half of the olive oil in a separate bowl. Season, to taste, with salt and freshly ground black pepper.
- Combine the two mixtures and season again if necessary, then stir in the flaked almonds. Set aside.
- Heat the remaining olive oil in a frying pan over a medium heat. Add the pork slices, in batches, for 2-3 minutes, or until golden-brown on both sides and cooked through.
- To serve, transfer all of the frying pan contents, including the oil, to a serving platter. Serve the tabbouleh in a large bowl alongside.