Broccoli Tabbouleh with Grilled Bell Peppers and Pork Tenderloin | RICARDO

Ingredients

• 1 head broccoli, stem peeled and cut into pieces
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp (30 ml) olive oil
• 1 cup (250 ml) water
• 1/2 cup (90 g) fine-grain bulgur
• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 1/4 cup (10 g) cilantro, finely chopped
• 1 pork tenderloin, about 3/4 lb (340 g)
• 2 red bell peppers, seeded and quartered
• 4 eggs
• Lime wedges, to taste
• Cilantro leaves, to taste