Recipe

Sticky orange-glazed pork

Apr 30, 2009 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Sticky orange-glazed pork
  • 1 1/2 cup couscous
  • cooking oil spray
  • 3 carrots, sliced
  • 1又1/2杯鲜榨橙汁
  • 1/4 cup slivered almonds, lightly toasted
  • 50 gram baby spinach leaves
  • 2 tablespoon lemon juice
  • 8 x 65g thin pork leg steaks
  • 1 clove garlic, crushed
  • 1 tablespoon dijon mustard
  • 1 tablespoon treacle or golden syrup or honey

Method

Sticky orange-glazed pork
  • 1
    Place couscous in a heatproof bowl. Stir in 1½ cups boiling water. Cover with plastic food wrap. Stand for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate the grains.
  • 2
    Meanwhile, spray a frying pan with oil. Heat over high heat. Add carrot; cook for 5 minutes. Add ½ cup of the orange juice; cook for 2 minutes or until liquid has evaporated. Add almonds, spinach and lemon juice to couscous. Stir to combine. Season.
  • 3
    Reheat same pan over high heat. Cook pork, in 2 batches, for 1 minute each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 2 minutes.
  • 4
    Add garlic, mustard, treacle and remaining orange juice to pan. Bring to the boil; boil for 2 minutes or until reduced by half. Return pork to pan; coat with sauce. Serve pork with sauce and couscous.

Notes

To make gluten-free, replace couscous with quinoa.

The Latest from Food To Love