Name: Sticky glazed pork with spring onion couscous
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: British
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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Sticky glazed pork with spring onion couscous

Sticky glazed pork with spring onion couscous

Good Food team

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Serves 4

Easy

Prep: 20 mins - 25 mins

A star rating of 3.6 out of 5.22 ratingsRate

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Perk up pork in this deliciously family meal

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal574
fat24g
saturates8g
carbs51g
sugars9g
fibre1g
protein42g
salt0.61g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2004

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A star rating of 3.6 out of 5.22 ratings

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