We make the marinade by taking a large bowl and mixing well all the ingredients except of soy sauce and the loins. We add the loins in the bowl and move around for the marinade to go all over them. Refrigerate for at least 4 hours and even better overnight.

Next day remove the pork loins from the bowl and strain from the marinade. Keep the marinade aside after having it thinned out with the soy sauce.

Turn your oven to 185°C, air circulation on, rack set to the middle.

Use a dish with a rack, lined at the bottom with aluminium foil and add the loins. Place in the preheated oven and cook for 40’. Flip the loins halfway through and brush over them some of the reserved marinate once or twice during the cooking process.

In the meantime we make the bulgur by taking a medium pot and adding the oil on medium heat. Allow to heat-up for a minute or so and add the shallots sautéing for couple of minutes to soften. Add the vermicelli and continue sautéing for 1’. Add the tomato paste and mix well.

Add the bulgur and keep on sautéing for another minute and until the bulgur is well tossed with the oil.

Remove the loins from the oven and allow to rest, covered with foil, for 5’. Then slice to less than 1cm thickness and serve with the bulgur.