There’s a hint of fresh orange and lime in every bite of this succulent pork dish.
Ingredients
- 1/4 cup chopped fresh coriander
- 2 long fresh red chillies, deseeded, finely chopped
- 2 garlic cloves, crushed
- 80ml (1/3 cup) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 500g pork loin medallion steaks
- 190g (1 cup) couscous
- 220ml boiling water
- Olive oil spray
- Steamed green beans, to serve
Method
- Step 1Combine the coriander, chilli, garlic, orange juice and lime juice in a bowl. Place the pork in a glass dish. Pour half the coriander mixture over the pork and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
- Step 2Meanwhile, place the couscous in a heatproof bowl. Pour over the water. Cover with plastic wrap and set aside for 4 minutes or until liquid is absorbed. Use a fork to separate the grains.
- Step 3Heat a large frying pan or chargrill over medium-high heat. Spray with olive oil spray to lightly grease. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 4Add the remaining coriander mixture to the couscous and stir to combine. Season with pepper.
- Step 5Thinly slice the pork. Divide the couscous mixture and beans among serving plates. Top with pork to serve.
- High protein
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1361 kj
Energy
3g
Fat Total
1g
Saturated Fat
3g
Fibre
35g
Protein
68mg
Cholesterol
83.44mg
Sodium
2g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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