• 200g Pork Tenderloin Pork Tenderloin, roasted
• 270g bulgur wheat Bulgur Wheat, cooked
• 80g aubergine Aubergine
• 80g kale Kale, raw
• 5g olive oil Olive Oil
• 15g lemon juice Lemon Juice
• 6g garlic Garlic
• 30g feta Feta
• 1 tsp dried oregano
• 10g olive oil Olive Oil
• 40g hummus Hummus
• 20g red onion Red Onion

1. 1

   Prep everything first: wash and trim the aubergine and kale, then measure out the sauce ingredients.

2. 2

   Simmer the bulgur wheat for 10-12 minutes until tender, then drain well.

3. 3

   Sear the pork tenderloin on all sides, then roast at 200°C for 15-18 minutes until it reaches 63°C inside. Rest before slicing into medallions.

4. 4

   Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.

5. 5

   Meanwhile, steam or stir-fry the aubergine and kale for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: bulgur wheat first, then the veg and pork tenderloin, spooning over any remaining sauce. Finish with the red onion.

7. 7

   Bulking upgrade: add the olive oil, hummus for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.