Soy Marinated Pork Fillet with Quinoa Tabouleh
Well yes, this is delicious… but then delicious is my mantra…why eat it, if it doesn’t blow you away? I love quinoa and have been finding so many ways to use it lately. On this occasion, I used black quinoa, but white would have looked like more of a traditional tabbouleh…but it is so pretty, don’t you think? We do eat with our eyes after all! No disappointment here I trust… don’t be tempted to overcook the pork, remember this is the other white meat and perfectly fine and safe to eat when medium rare… in most countries anyhoo! - Tenina
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 1 hour 30 minutes
Serves 4 as a main or 6 as a side
Cannot be frozen
- quinoa - 150g, black
- water - , for steaming and soaking
- pork fillets - 2
- soy sauce - 200-300g (*ensure GF if required)
- brown sugar - 2 Tbsp
- garlic cloves - 4
- fresh parsley - handful, Italian
- fresh mint - handful
- lemons - 1-2, juice and zest only
- cherry tomatoes - 1 punnet, halved, can use grape tomatoes
- cucumber - 1/2, burpless, diced
- olive oil - as needed
- salt flakes - to taste
- Soak quinoa (150g) in a large quantity of water for at least 30 minutes.
- Place pork fillets (2) into ceramic dish.
- Place soy sauce (200-300g), brown sugar (2 Tbsp) and garlic cloves (4) into bowl. Blend Speed 6 / 10 seconds.
- Pour over pork fillets. Cover and refrigerate.
- Drain quinoa and place into internal steaming basket and insert into mixer bowl. Pour enough water into the bowl to reach the bottom of the steamer basket.
- Line the steaming attachment lower dish with a piece of wet baking paper.
- Remove pork fillets from marinade and place into the steaming attachment lower dish. Drizzle a little of the marinade over, but reserve the rest.
- Set the steaming attachment into place and steam quinoa and pork. Program 20 minutes / Steaming Temperature / Speed 2.
- Remove pork and cover.
- Drain quinoa and finish tabouleh.
- Place Italian parsley (handful) and mint (handful) into clean, dry bowl and chop Speed 7 / 3 seconds.
- Combine this in your serving dish with lemon juice (to taste), lemon zest (from 1-2 lemons), halved grape tomatoes (1 punnet), diced cucumber (1/2), olive oil, salt and cooled quinoa. Stir and set aside.
- Sear rested pork fillets in a hot frying pan, drizzling with reserved marinade to taste, being cautious not to burn the marinade.
- Slice pork and serve over tabouleh. Reduce the remaining marinade if desired and drizzle a little over the pork prior to serving.