| Prep Time | 15 minutes |
| Cook Time | 21 minutes |
| Servings |
people
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Ingredients
- 1 1/4 cups water
- 3/4 cup bulgur
- 1 1/4 teaspoon kosher salt divided
- 1 tablespoon olive oil divided
- 2 cups small broccoli florets
- 1(1 pound) pound pork tenderloin cut into 3/4-inch pieces
- 1 tablespoon cornstarch
- 3 tablespoons unsalted butter divided
- 5 cloves garlic minced
- 1/2 cup chicken stock unsalted
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 3 tablespoons fresh basil chopped
Ingredients
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Instructions
- 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.
- In the meantime, prep the other ingredients if needed (cut broccoli into florets, cut pork into 3/4-inch pieces, mince garlic and chop basil).
- 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 and 1 tablespoon butter. Add garlic, pork, and 1/4 teaspoon salt. Cook 4 minutes. Stir in remaining butter, stock, lemon juice, and honey; increase heat to high. Cook 2 minutes. Stir in remaining salt, broccoli, and basil. Top bulgur with pork mixture. Serve with lemon wedges.
Recipe Notes
- Buying a bag of pre-cut broccoli florets will save you prep time but cost more than a head of broccoli that you have to trim and cut yourself.
- If desired you can reduce the butter and just add a little more olive oil or stock instead.
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