Remove from heat and stir in bulgur and 1/4 teaspoon salt.
Cover and let stand until tender, about 20 minutes.
Meanwhile, sprinkle pork with marjoram, pepper and 1/4 teaspoon salt.
Heat 1 tablespoon oil in a large cast-iron or other ovenproof skillet over medium-high heat.
Toss asparagus and onion with the remaining 1 tablespoon oil and 1/4 teaspoon salt in a medium bowl.
When the pork is browned, scatter the asparagus and onion around it.
About 5 minutes before the pork is done, scatter the tomatoes over the vegetables in the pan.
Transfer the pork to a clean cutting board and let rest for 5 minutes before slicing.
Toss the vegetables with the pan juices.
Drain any remaining liquid from the bulgur, then stir in parsley, lemon zest and lemon juice.
Combine hummus and 2 tablespoons hot -water in a small bowl.
Divide the bulgur among 4 bowls and top with the pork and vegetables; drizzle with the hummus sauce.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
