Pork and pomegranate tabbouleh recipe
 This is a quick and easy dish using fragrant Middle-Eastern spices, loads of herbs and succulent pork. 1 large bunch fresh coriander, roughly chopped1 large bunch fresh mint, leaves roughly chopped1 lemon, juice only1 tsp ground coriander1 tsp ground cumin½ tsp sumac1 tbsp za’atar50ml/1¾fl oz extra virgin olive oil450g/1lb pork tenderloin, trimmed of sinew and cut into thick slices 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 removed3 ripe tomatoes, chopped8 spring onions, trimmed, roughly chopped1 large bunch fresh flatleaf parsley, leaves roughly chopped1 tbsp za’atar125g/4½oz bulgur wheat, soaked in cold water for 2 hours, then drained2 lemons, juice only2 tbsp pomegranate molasses2 tbsp honey100ml/3½fl oz extra virgin olive oil50g/2oz flaked toasted almonds, to servesea salt and freshly ground black pepper 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 Method 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. 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 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. 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. 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. 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. 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. To serve, transfer all of the frying pan contents, including the oil, to a serving platter. Serve the tabbouleh in a large bowl alongside.