Pork Scotch Fillet with Roasted Pear and Bulgur Salad

Steps

1. a half full kettle to the boil.
2. Place bulgur in a small, heatproof bowl with a pinch of salt and cover with boiling water. Leave for 15-18 minutes, until grains are tender then drain well.
3. While bulgur is soaking, prepare the rest the of meal. Thinly slice capsicum; cut pear into 1cmthick segments and remove core (discard core); very finely chop broccolini florets and stalks. Set aside. In a small bowl, combine all dressing ingredients and season to taste with salt and pepper.
4. Heat a drizzle of oil in a small fry-pan on medium heat. Pat pork dry with paper towels and season with pork spice mix. Cook pork for 2-3 minutes each side for medium (depending on thickness), or until cooked through. Remove from pan and cover in foil to rest for 2 minutes. Reserve pan.
5. Reduce heat to low-medium, carefully wipe reserved pan with paper towel then add a drizzle of oil, butter and pear. Cook for 3-4 minutes, until starting to caramelise. Increase heat to medium, add broccolini and wine/stock and cook for 1-2 minutes, until broccolini is bright green and tender and liquid has evaporated.
6. Add cooked pear and broccolini, capsicum, spinach, parsley and dressing to a medium bowl, along with cooked bulgur. Season to taste with salt and pepper and toss to combine.
7. place pork scotch fillet and roasted pear and bulgur salad onto a plate. Sprinkle with walnuts and crumble over blue cheese.