- 4 tsp English mustard
- 3 tbsp runny honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- splash orange juice
- 4 pork loin steaks, (about 175g/6oz each)
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 300g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 1 bunch spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 450ml hot chicken stock
- ½ punnet baby plum or cherry tomatoes, quartered
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
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.
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.
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.