Sticky glazed pork with spring onion couscous

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1. Mix the mustard with the honey and enough orange juice to loosen, then smear all over the steaks. Preheat the grill until hot and line the grill pan with foil. Grill the steaks for 4 minutes on each side or until cooked, brushing over any excess glaze.
2. While the pork is grilling, tip the couscous and spring onions into a bowl. Spoon the oil into the stock, pour onto the couscous and stir. Cover tightly with cling film and leave for 5-6 minutes or until the liquid is absorbed.
3. Fluff up the couscous with a fork and stir in the tomatoes, then season. Spoon onto a warmed serving dish and top with the steaks and any pan juices.

Make a different glaze

Mix 3 tbsp orange marmalade with 1 tbsp orange juice. And if you like, toss a handful of frozen peas or sweetcorn in too.

Per serving

574 kcalories, protein 42g, carbohydrate 51g, fat 24 g, saturated fat 8g, fibre 1g, sugar 9g, salt 0.61 g

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Ingredients

• 4 tsp English mustard
• 3 tbsp runny honey
• splash orange juice
• 4 pork loin steaks, (about 175g/6oz each)
• 300g couscous
• 1 bunch spring onions , thinly sliced
• 1 tbsp olive oil
• 450ml hot chicken stock
• ½ punnet baby plum or cherry tomatoes , quartered

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 - 25 mins

Ingredients

• 4 tsp English mustard
• 3 tbsp runny honey
• splash orange juice
• 4 pork loin steaks, (about 175g/6oz each)
• 300g couscous
• 1 bunch spring onions , thinly sliced
• 1 tbsp olive oil
• 450ml hot chicken stock
• ½ punnet baby plum or cherry tomatoes , quartered

Per serving

574 kcalories, protein 42g, carbohydrate 51g, fat 24 g, saturated fat 8g, fibre 1g, sugar 9g, salt 0.61 g

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