Creamy Herb Pork Carbonade with Veggie Bulgur

Season pork slices with salt and pepper. In a skillet, heat a little oil and sear the pork until golden on both sides. Remove and set aside.

Make the sauce:
In the same pan, sauté the red onion, garlic, and mushrooms until soft. Sprinkle in the flour and stir. Slowly pour in the broth, stirring until smooth. Add cream and Italian herbs, then return the pork to the pan. Simmer for 10–15 minutes until the sauce thickens and the pork is tender.

Cook the bulgur:
In a separate pot, melt butter and sauté the onion, garlic, and bell pepper. Stir in curry powder and bulgur. Pour in water or broth and bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes until bulgur is tender and fluffy.

Assemble and garnish:
Plate the bulgur with the creamy pork on top or alongside. Garnish with fresh cherry tomatoes, thin slices of red onion and bell pepper, and a sprinkle of fresh herbs.

Serving and Storage Tips

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