Recipe for tender, flavour-filled Dukkah Crusted Pork Fillet with broccoli and bulgar wheat tabbouleh

600g pork fillet
6 tbsp Dukkah
250g cherry tomatoes
15g fresh parsley
1 cup bulgur wheat
1 1/2 cups boiling water
1 head broccoli – grate on the coarse side
1 cucumber – quartered
1 lemon – zest & juice
salt & pepper (from your pantry)
olive oil (from your pantry)

How to
Preparation: Preheat oven at 200°c. Boil the kettle. Prepare all ingredients as indicated above.

Bulgur wheat: Place a pot on medium-high heat and add boiling water (2 cups for 4; 1 cup for 2). Add the wheat and boil gently for 10 minutes until tender. Drain and season.

Broccoli Tabbouleh: In a large bowl add the bulgur wheat, grated broccoli, lemon zest and cucumber. Sprinkle with salt and pepper, drizzle with the lemon juice and oil and mix to combine. Set aside.

Dukkah Pork Fillet: Brush the pork fillet with oil, sprinkle with salt and pepper and roll in the dukkah to evenly coat. Place the pork fillet on a lightly greased baking tray and roast for 10 – 15 minutes. Add the tomatoes to the tray and roast for a further 5 minutes, or until the pork is cooked and the tomatoes are tender. Slice the pork fillet.

Serve: Divide the broccoli tabbouleh between the plates and top with the pork slices and roasted tomatoes.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.