Coriander Pork Skewers and Red Onion Salsa

• 1 lb pork tenderloin, cubed
• 2 garlic cloves, minced
• 1 tablespoon ground coriander
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon hot paprika
• 12 teaspoon salt
• 12 fresh bay leaves (approx)
• 1 tomatoes
• 1 cup red onion, thinly sliced
• 1 12 tablespoons red wine vinegar
• 1 pinch salt
• 1 pinch granulated sugar
• 2 tablespoons fresh mint leaves, chopped
• 2 cups boiling water
• 1 cup Bulgar wheat
• 12 cup fresh parsley, minced
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 14 teaspoon salt

1. In bowl, toss together pork, garlic, coriander, oil, cumin, paprika and salt; let stand 10 minutes.
2. RED ONION SALSA: Meanwhile, cut tomato into quarters; seed, core and slice.
3. In bowl, toss together tomato, onion, vinegar, salt and sugar.
4. Stir in mint.
5. CRACKED WHEAT SALAD: In a heatproof bowl, pour boiling water over bulgar; cover and let stand until tender, 15 minutes.
6. Drain, squeezing out as much water as possible; return to bowl.
7. Stir in parsley, lemon juice, olive oil and salt,.
8. Alternately thread pork and bay leaves onto soaked wooden or metal skewers, using more bay leaves if necessary.
9. Place on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced, about 10 minutes.
10. Serve with Red Onion Salsa and Cracked Wheat Salad.

pork tenderloin, garlic, ground coriander, olive oil, ground cumin, hot paprika, salt, bay leaves, tomatoes, red onion, red wine vinegar, salt, sugar, mint, boiling water, bulgar wheat, fresh parsley, lemon juice, olive oil, salt

Taken from www.food.com/recipe/coriander-pork-skewers-and-red-onion-salsa-435361 (may not work)