Ingredients

• 2 pork tenderloin
• 4 tbsps olive oil
• 4 garlic cloves
• 2 tsps ground cumin
• 2 tsps ground coriander
• 1 tsp paprika
• 1 tsp sumac
• 1 tsp salt
• 0.5 tsp black pepper
• 240 mls (1 cup) bulgur wheat
• 2 tomatoes
• 1 cucumber
• 1 fresh parsley bunch
• 0.5 fresh mint bunch
• 60 mls (0.25 cup) lemon juice
• 60 mls (0.25 cup) extra virgin olive oil
• 240 mls (1 cup) Greek yogurt
• 1 garlic clove
• 1 tbsp lemon juice
• 0.25 tsp salt

Instructions

1. In a bowl, combine olive oil, minced garlic cloves, cumin, coriander, paprika, sumac, salt, and black pepper. Mix well.
2. Rub the spice mixture all over the pork tenderloins. Marinate in the refrigerator for at least 2 hours, preferably overnight.
3. Preheat the grill to medium-high heat. Grill the pork tenderloins for 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F. Let rest before slicing.
4. For the tabbouleh, prepare the bulgur wheat according to package instructions. Once cooked, let it cool.
5. Dice the tomatoes and cucumber. Finely chop the parsley and mint.
6. In a large bowl, combine the cooked bulgur, diced tomatoes, cucumber, parsley, and mint. Add lemon juice and extra virgin olive oil. Season with salt and mix well.
7. For the garlic yogurt sauce, mix Greek yogurt, minced garlic clove, lemon juice, and salt in a small bowl. Stir until smooth.
8. Serve the grilled pork slices with tabbouleh and a dollop of garlic yogurt sauce on the side.

Notes

• Marinate the pork overnight for best flavor
• Use fresh herbs for the Tabbouleh