Ingredients
- pork tenderloin 140 g
- dry bulgur 55 g
- red cabbage 120 g
- olive oil 8 g
- lemon juice 1–2 tsp, optional
- salt
- pepper
- thyme or oregano, optional
Instructions
- Season the pork tenderloin with salt, pepper and, if desired, a little thyme or oregano.
- Cook the meat in a nonstick skillet, on the grill, or in the oven until well browned and lightly browned on the outside, about 12–15 minutes, depending on thickness. After cooking, let it rest for 2 minutes, then slice it.
- Boil the bulgur according to package directions, usually in lightly salted water, for about 10–12 minutes, then drain if necessary.
- Cut the faithful red cabbage as finely as possible.
- Toss the cabbage with a little salt, a little lemon juice, if using, and some of the olive oil. You can gently knead it with your hand to make it softer.
- Place the bulgur, sliced pork tenderloin and red cabbage salad on the plate.
- Add the remaining olive oil over the bulgur or over the salad and serve immediately.
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