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Categories:
water kosher salt olive oil broccoli florets pork tenderloin cornstarch unsalted butter garlic lemon juice honey fresh basil
Viewed: 24 - Published at: 3 years agoIngredients
- 1 1/4 cups water
- 3/4 cup uncooked bulgur
- 1 1/4 teaspoons kosher salt, divided
- 1 tablespoon olive oil, divided
- 2 cups small broccoli florets
- 1 (1-pound) pork tenderloin, cut into 3/4-inch pieces
- 1 tablespoon cornstarch
- 3 tablespoons unsalted butter, divided
- 5 garlic cloves, minced
- 1/2 cup unsalted chicken stock
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 3 tablespoons chopped fresh basil
Method
- Bring 1 1/4 cups water, bulgur, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat. Cover, reduce heat, and cook 12 minutes.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Add broccoli and 1/4 teaspoon salt. Cook 3 minutes. Transfer to a bowl.
- Combine pork and cornstarch; toss. Return pan to medium-high; add remaining 1 1/2 teaspoons oil and 1 tablespoon butter. Add garlic, pork, and 1/4 teaspoon salt. Cook 4 minutes. Stir in remaining butter, stock, juice, and honey; increase heat to high. Cook 2 minutes. Stir in remaining salt, broccoli, and basil. Top bulgur with pork mixture.
