Dinner recipe · from the recipe book

Grilled Pork, Bulgur and Feta Chopped Salad

Name: Grilled Pork, Bulgur and Feta Chopped Salad
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb (600 g) Pork tenderloin, trimmed of silver skin; 1 cup (140 g) Bulgur, dry; 1¼ cups (300 g) Water, boiling; 5⅓ cups chopped (250 g) Romaine lettuce, chopped; 2⅓ cups sliced (250 g) Cucumber, diced; 1⅔ cups (250 g) Cherry tomatoes, quartered; ½ medium (60 g) Red onion, finely diced; ½ cup chopped (30 g) Fresh parsley, chopped; ½ cup crumbled (70 g) Feta cheese, crumbled; 9 large olives (40 g) Black olives, canned, chopped; ¼ cup (50 g) Olive oil; ¼ cup (60 g) Lemon juice; 2 tsp (4 g) Lemon zest; 2 cloves (6 g) Garlic, minced; 1 tbsp (3 g) Dried oregano; 1¼ tsp (3 g) Paprika (sweet or smoked); ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper

Smoky oregano-rubbed pork tenderloin over a crunchy chop of cucumber, tomato, romaine and nutty bulgur, tossed in a bright lemon-garlic olive oil dressing with salty feta and olives.

Grill
50 min · 35 min hands-on
Serves 4
Mediterranean

31–45 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1¼ lb600 gPork tenderlointrimmed of silver skin
1 cup140 gBulgur, dry
1¼ cups300 gWaterboiling
5⅓ cups chopped250 gRomaine lettucechopped
2⅓ cups sliced250 gCucumberdiced
1⅔ cups250 gCherry tomatoesquartered
½ medium60 gRed onionfinely diced
½ cup chopped30 gFresh parsleychopped
½ cup crumbled70 gFeta cheesecrumbled
9 large olives40 gBlack olives, cannedchopped
¼ cup50 gOlive oil
¼ cup60 gLemon juice
2 tsp4 gLemon zest
2 cloves6 gGarlicminced
1 tbsp3 gDried oregano
1¼ tsp3 gPaprika (sweet or smoked)
¾ tsp4 gSalt
½ tsp1 gBlack pepper

Steps

Put the bulgur in a large bowl, pour the boiling water over it, cover and let stand 20 minutes until tender; fluff with a fork and let cool.
Meanwhile, make the dressing: whisk the lemon juice, lemon zest, garlic, half of the salt, half of the black pepper and 40 g of the olive oil (most of it) in a small bowl. Set aside.
Preheat the grill to medium-high, about 425°F (220°C), and oil the grates.
Rub the pork tenderloin with the remaining 10 g of olive oil, then season it with the oregano, paprika, the remaining half of the salt and the remaining half of the black pepper.
Grill the pork, turning every few minutes, for 15 to 20 minutes until it reaches 145°F (63°C) in the thickest part. Rest it 5 minutes (at least 3), then cut it into bite-size cubes.
While the pork rests, add the romaine, cucumber, cherry tomatoes, red onion, parsley and olives to the bowl of cooled bulgur.
Pour the dressing over the salad and toss well.
Divide the salad among four plates, top with the pork and sprinkle with the feta.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Grilled Pork, Bulgur and Feta Chopped Salad

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