Sticky Orange Glazed Pork

clock 10 minutes + 30 minutes bowl Serves 4


  • 1 ½ cups couscous
  • 1 ½ cups boiling water
  • Cooking oil spray
  • 3 carrots, sliced in to batons
  • 1 ½ cups orange juice
  • ¼ cup slivered almonds, lightly toasted
  • 50g baby spinach leaves
  • 2 Tbsp lemon juice
  • Salt
  • Pepper
  • 8 thin pork steaks
  • 1 clove garlic, crushed
  • 1 Tbsp Dijon mustard
  • 1 Tbsp golden syrup or honey
Buy these ingredients now


  • 1. Place couscous in a heatproof bowl. Stir in boiling water. Cover with plastic food wrap, and stand for 5 minutes or until liquid is absorbed.

  • 2. Meanwhile, spray a frying pan with oil. Heat over high heat. Add carrots and cook for 5 minutes. Add ½ cup of the orange juice and cook for 2 minutes or until liquid has evaporated.

  • 3. Once the couscous has absorbed the liquid, use a fork to fluff and separate the grains. Pour into a bowl and add carrot mixture, almonds, spinach and lemon juice. Mix well and season to taste.

  • 4. In the frying pan, cook pork, in 2 batches, for 1 minute each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil and rest for 2 minutes.

  • 5. Add garlic, mustard, golden syrup and remaining orange juice to the pan. Bring to the boil and cook for 2 minutes or until reduced by half. Return pork to the pan and coat with the sauce.

  • 6. Serve pork on a bed of couscous, drizzled with remaining sauce from the pan.

  • Tip: To make gluten free, replace couscous with quinoa.

Related Recipes