Recipe: Pork Loin with Tabbouleh and Fenneled Greek Yogurt

Rob Vance, the Executive Chef at The Ruby Slipper prepares Pork Loin with Tabbouleh and Fenneled Greek Yogurt. This is one of the many dishes guests at the New Orleans Home & Garden Show can expect to see this weekend at the Mercedes-Benz Superdome.

Pork Loin w/Tabbouleh and Fenneled Greek Yogurt

Seared Stuffed Pork Loin- 1 oz. serving per.

(Each Loin = 1.5 Lbs. stuffed with 1 oz. Spinach, 2 oz. Portabella Mushrooms, 1 teaspoon of Fresh Oregano. Seared in ½ oz. Extra Virgin Olive Oil)

Tabbouleh- 2 oz.

Tabbouleh Recipe- Yield 32 oz.

1 cup bulgur wheat

1 1/2 cups boiling water

1/4 cup freshly squeezed lemon juice (2 lemons)

1/4 cup Extra Virgin Olive oil

3 1/2 teaspoons Salt-Free 17

1 cup minced scallions, white and green parts (1 bunch)

1 cup chopped fresh mint leaves (1 bunch)

1 cup chopped flat-leaf parsley (1 bunch)

1 hothouse cucumber, unpeeled, seeded, and medium-diced

2 cups cherry tomatoes, cut in half

1 teaspoon freshly ground black pepper

Fenneled Greek Yogurt- ½ oz.

Fenneled Greek Yogurt Recipe- Yield 2 cups

2 cups of Greek Yogurt

2 oz. Chopped Fennel Fronds

Zest of 2 Lemons

2015 New Orleans Home & Garden Show Dates and Times:

Friday, March 13 Noon – 8 pm

Saturday, March 14 10 am – 8 pm

Sunday, March 15 10 am - 6 pm


Adults: $15

Military: $8 with I.D.

Children Under 12: Free