Cinnamon and Orange Pork with Wholegrain Couscous

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Orange and spices are a great combo that go wonderfully with pork. Try this easy to make meal that will surely stimulate the taste buds.

Prep time: 10 mins

Cook time: 30 mins

Serves: 4

Cooking Skill: Easy

Ingredients

4 lean pork loin medallions or steaks, fat removed
For the marinade
Zest and juice or 1 small orange
1 teaspoon ground cinnamon
2 teaspoons garlic flavoured olive oil
½ teaspoon dried chilli flakes
For the Wholegrain Couscous: Salad
300g wholewheat or plain couscous
1 small red onion, peeled and finely chopped
35g raisins
50g baby spinach or watercress leaves
100g cherry tomatoes, quartered
Zest and juice of 1 lemon
3 tablespoons freshly chopped mixed herbs (mint and parsley)

Method

Step 1

In a shallow bowl, mix all the marinade ingredients together.  Add the pork and coat on both sides.  Cover and marinate for 10 minutes.

Step 2

Meanwhile, cook the couscous according to the packet instructions. Fluff up with a fork and cool slightly.  Add the couscous salad ingredients and season to taste. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 3

Heat a non-stick ovenproof or griddle pan for a few minutes until hot. Add the pork (discard the marinade) and cook for 10 minutes, turning once.

Step 4

Turn the pork over, place the pan on the middle shelf in the oven and cook for a further 6-8 minutes or until the juices run clear.

Step 5

Divide the salad leaves between 4 plates, slice the pork, position on top of the salad and serve immediately.

Each serving provides

Based on medallions
Energy

1878kj

444kcal

22%

Fat

6.5g

9%

Saturates

1.7g

9%

Sugars

12.2g

14%

Salt

0.14g

2%

% of an adult's Reference intake
Typical energy values per 100g: 488kJ, 115kcal, 1.7g fat, 0.5g saturates
Each serving provides: 35.8g Protein, 57.1g Carbohydrate, 7.2g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

In a shallow bowl, mix all the marinade ingredients together.  Add the pork and coat on both sides.  Cover and marinate for 10 minutes.

Step 2

Meanwhile, cook the couscous according to the packet instructions. Fluff up with a fork and cool slightly.  Add the couscous salad ingredients and season to taste. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

Step 3

Heat a non-stick ovenproof or griddle pan for a few minutes until hot. Add the pork (discard the marinade) and cook for 10 minutes, turning once.

Step 4

Turn the pork over, place the pan on the middle shelf in the oven and cook for a further 6-8 minutes or until the juices run clear.

Step 5

Divide the salad leaves between 4 plates, slice the pork, position on top of the salad and serve immediately.

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