Skip to main content

What's for Dinner?

Garlic and Herb pork steaks with Tabbouleh


4 pork loin steaks, trimmed

For the marinade:
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, peeled and crushed
4 tablespoons freshly chopped herbs, such as thyme, rosemary and sage

For the tabbouleh:
200g bulgar wheat
Grated zest and juice 1 lemon
1 tablespoon olive oil
4 ripe tomatoes (200g), diced
¼ cucumber, diced
4 spring onion, sliced
50g fresh chopped parsley

Cooking Instructions:

In a shallow dish, mix together the marinade ingredients and season with a
little salt and freshly ground black pepper. Add the pork steaks and turn to
coat in the mixture. Leave to marinate for 10 minutes. Preheat the oven to
180°C, 160°C Fan, Gas Mark 4.

Meanwhile, make the tabbouleh, place the bulgar wheat in a saucepan and
cover with cold water. Bring to the boil, then simmer for about 8 minutes, or
according to pack instructions until tender. Drain well, place in a bowl and
add the lemon zest and juice and the oil. Stir in the tomatoes and any juice,
the cucumber, spring onions and parsley. Season to taste.

Meanwhile heat a griddle or ovenproof frying pan, over a medium heat. Add
the steaks and cook for 3 minutes on one side, turn over, then place the pan straight into the oven, on the middle shelf and cook for 6 minutes, or until
cooked through and the juices run clear.
Serve the pork steaks with the tabbouleh and a handful of rocket leaves.
Alternatively, cook the steaks on a prepared BBQ for 6-8 minutes on each