Harissa-lemon pork with bulgur wheat salad
Serves: 6
Prep time: 25 minsTotal time: 
Photograph by Laura Edwards
Harissa-lemon pork with bulgur wheat salad
Serves: 6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
533Kcal
Fat
21gr
Saturates
4gr
Carbs
43gr
Sugars
12gr
Fibre
3.5gr
Protein
43gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 2 small preserved lemons, quartered
- 2 garlic cloves
- 1 tbsp clear honey
- 2 tbsp olive oil
- 2 tsp rose harissa paste
- 2 tsp ground cumin
- 2 tbsp chopped flat-leaf parsley
- zest and juice of ½ lemon
- 2 x 500g pork fillets, trimmed
- 2 x 200g packs baby aubergines, halved lengthways (or use 2 medium aubergines)
For the bulgur wheat salad
- 3 courgettes, cut into small cubes
- 3 tbsp olive oil
- 250g bulgur wheat
- 2 lemons
- 4 tbsp pomegranate molasses
- 1 bunch of spring onions, trimmed and thinly sliced
- 3 tbsp chopped flat-leaf parsley
- 1 x 28g pack fresh mint, leaves only, chopped
- 1 x 100g bag baby-leaf spinach
Step by step
Get ahead
Prepare the harissa-lemon rub and drizzle over the pork and aubergines. Cover and chill for up to 4 hrs before cooking – if cooking from chilled, add an extra 10-15 minutes on to the cook time. The bulgur wheat salad can be prepared several hours in advance.
- Preheat the oven to 200°C, fan 180°C, gas 6.
- Scrape the flesh from the preserved lemon quarters and discard. Rinse the lemon skins and place in a mini food processor with the garlic, honey, olive oil, harissa, cumin, parsley and lemon zest and juice. Blend to a purée. Place the pork fillets and aubergines in a large shallow roasting tin and coat with the mixture. Turn to coat. Cover with foil, then roast in the oven for 40-45 minutes, depending on the thickness of your pork fillet.
- Toss the cubed courgettes with 1 tablespoon olive oil and season, then spread out on a baking tray. Cook in the oven with the pork for 20 minutes until tender and lightly browned, then leave to cool.
- Meanwhile, place the bulgur wheat in a large saucepan with cold water to cover by 5cm. Add salt, bring to the boil, cover and simmer for 10-15 minutes until tender but still with some bite. Drain and rinse in cold water, pressing well to extract the excess liquid.
- Finely grate the zest of 1 lemon into a large bowl. Add the juice from both lemons. Add the remaining 2 tablespoons olive oil and the pomegranate molasses, and mix well. Tip in the drained bulgur wheat, then stir in the spring onions, herbs, spinach and cooled courgettes.
- Carve the pork into thick slices and serve with the roasted aubergines and the bulgur wheat salad.
