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Harissa-lemon pork with bulgur wheat salad


Serves: 6
timePrep time: 25 mins
timeTotal time:
Harissa-lemon pork with bulgur wheat salad
Photograph by Laura Edwards

Harissa-lemon pork with bulgur wheat salad


Serves: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
533Kcal
Fat
21gr
Saturates
4gr
Carbs
43gr
Sugars
12gr
Fibre
3.5gr
Protein
43gr
Salt
0.6gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 2 small preserved lemons, quartered
  • 2 garlic cloves
  • 1 tbsp clear honey
  • 2 tbsp olive oil
  • 2 tsp rose harissa paste
  • 2 tsp ground cumin
  • 2 tbsp chopped flat-leaf parsley
  • zest and juice of ½ lemon
  • 2 x 500g pork fillets, trimmed
  • 2 x 200g packs baby aubergines, halved lengthways (or use 2 medium aubergines)
For the bulgur wheat salad
  • 3 courgettes, cut into small cubes
  • 3 tbsp olive oil
  • 250g bulgur wheat
  • 2 lemons
  • 4 tbsp pomegranate molasses
  • 1 bunch of spring onions, trimmed and thinly sliced
  • 3 tbsp chopped flat-leaf parsley
  • 1 x 28g pack fresh mint, leaves only, chopped
  • 1 x 100g bag baby-leaf spinach

Step by step

Get ahead
Prepare the harissa-lemon rub and drizzle over the pork and aubergines. Cover and chill for up to 4 hrs before cooking – if cooking from chilled, add an extra 10-15 minutes on to the cook time. The bulgur wheat salad can be prepared several hours in advance.
  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Scrape the flesh from the preserved lemon quarters and discard. Rinse the lemon skins and place in a mini food processor with the garlic, honey, olive oil, harissa, cumin, parsley and lemon zest and juice. Blend to a purée. Place the pork fillets and aubergines in a large shallow roasting tin and coat with the mixture. Turn to coat. Cover with foil, then roast in the oven for 40-45 minutes, depending on the thickness of your pork fillet.
  3. Toss the cubed courgettes with 1 tablespoon olive oil and season, then spread out on a baking tray. Cook in the oven with the pork for 20 minutes until tender and lightly browned, then leave to cool.
  4. Meanwhile, place the bulgur wheat in a large saucepan with cold water to cover by 5cm. Add salt, bring to the boil, cover and simmer for 10-15 minutes until tender but still with some bite. Drain and rinse in cold water, pressing well to extract the excess liquid.
  5. Finely grate the zest of 1 lemon into a large bowl. Add the juice from both lemons. Add the remaining 2 tablespoons olive oil and the pomegranate molasses, and mix well. Tip in the drained bulgur wheat, then stir in the spring onions, herbs, spinach and cooled courgettes.
  6. Carve the pork into thick slices and serve with the roasted aubergines and the bulgur wheat salad.

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