Garlic and Herb Pork Steaks with Tabbouleh Garlic and Herb Pork Steaks with Tabbouleh

Garlic and Herb Pork Steaks with Tabbouleh

cooking time
15 minutes

cooking skill
Not too tricky

4 people


  • 4 pork loin steaks
  • For the marinade:

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, crushed
  • 4 tbsp freshly chopped herbs, such as thyme, rosemary and sage
  • Salt and freshly ground black pepper
  • For the tabbouleh:

  • 200g bulgar wheat
  • Grated zest and juice 1 lemon
  • 1 tbsp olive oil
  • 4 ripe tomatoes (200g), diced
  • ¼ cucumber, diced
  • 4 spring onion, sliced
  • 50g fresh parsley, chopped



In a shallow dish, mix together the marinade ingredients and season with a little salt and freshly ground black pepper. Add the pork steaks and turn to coat in the mixture. Leave to marinate for 10 minutes. Preheat the oven to 180°C/350°F/Gas Mark 4.


Meanwhile, make the tabbouleh, place the bulgar wheat in a saucepan and cover with cold water. Bring to the boil, then simmer for about 8 minutes, or according to pack instructions until tender. Drain well, place in a bowl and add the lemon zest and juice and the oil. Stir in the tomatoes and any juice, the cucumber, spring onions and parsley. Season to taste.


Meanwhile heat a griddle or ovenproof frying pan, over a medium heat. Add the steaks and cook for 3 minutes on one side, turn over, then place the pan straight into the oven, on the middle shelf and cook for 6 minutes, or until cooked through and the juices run clear.


Serve the pork steaks with the tabbouleh and a handful of rocket leaves.