Sticky Orange Glazed Pork

Name: Sticky Orange Glazed Pork
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

10 minutes + 30 minutes

Serves 4

Orange Pork Dinner Spring Dairy Free

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Ingredients

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

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Method

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.