Name: Sticky orange-glazed pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup couscous; cooking oil spray; 3 carrots, sliced; 1 1/2 cup freshly squeezed orange juice; 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

Ingredients

1 1/2 cup couscous

cooking oil spray

3 carrots, sliced

1 1/2 cup freshly squeezed orange juice

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

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.

To make gluten-free, replace couscous with quinoa.
Note

Woman's Weekly Food

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Ingredients

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