Apricot Pork with orange couscous

15 mins
Capable Cooks
6 people

What you’ll need

6 SunPork loin steaks

2 tablespoons of plain flour

1/4 cup of olive oil

2 spring onions, thinly sliced

2 garlic cloves, minced

2 tsp. Moroccan seasoning mix

1 cup of chicken stock

1 cup of apricot nectar

1/3 cup of orange marmalade

150 g of green beans

Fresh coriander to serve

2 cups of couscous

2 cups boiling water

1/2 cup of pistachios, toasted

2 spring onions

1/2 cup of chopped coriander leaves

1/4 cup orange juice

2 tablespoons olive oil

2 oranges, sliced into rounds

How to make it

1.    Place pork and flour in a snap lock bag, season with salt and pepper and shake well to combine.

2.    Heat 2 Tbsp. of oil in a large frying pan over medium heat and cook the pork in batches for 3 minutes each side or until browned.

3.    Heat the remaining oil in a frypan and cook shallots, stirring for 3 minutes or until soft. Add the garlic and seasoning mix, and continue to cook for 1 min, until fragrant. Add stock, Nectar and marmalade. Bring to the boil then reduce heat to low and simmer for 10 mins.

4.    Meanwhile make the orange couscous. Place couscous and boiling water in a heatproof bowl cover and set aside for 5 minutes. Fluff couscous with a fork and add pistachios, onion, coriander, orange juice and oil to the couscous and stir to combine. Top with orange slices.

5.    Return the pork to the pan and add the green beans. Simmer for 2 to 3 mins or until beans are just tender and serve the pork with couscous and a sprinkle of coriander.

6 SunPork loin steaks

2 tablespoons of plain flour

1/4 cup of olive oil

2 spring onions, thinly sliced

2 garlic cloves, minced

2 tsp. Moroccan seasoning mix

1 cup of chicken stock

1 cup of apricot nectar

1/3 cup of orange marmalade

150 g of green beans

Fresh coriander to serve

2 cups of couscous

2 cups boiling water

1/2 cup of pistachios, toasted

2 spring onions

1/2 cup of chopped coriander leaves

1/4 cup orange juice

2 tablespoons olive oil

2 oranges, sliced into rounds

1.    Place pork and flour in a snap lock bag, season with salt and pepper and shake well to combine.

2.    Heat 2 Tbsp. of oil in a large frying pan over medium heat and cook the pork in batches for 3 minutes each side or until browned.

3.    Heat the remaining oil in a frypan and cook shallots, stirring for 3 minutes or until soft. Add the garlic and seasoning mix, and continue to cook for 1 min, until fragrant. Add stock, Nectar and marmalade. Bring to the boil then reduce heat to low and simmer for 10 mins.

4.    Meanwhile make the orange couscous. Place couscous and boiling water in a heatproof bowl cover and set aside for 5 minutes. Fluff couscous with a fork and add pistachios, onion, coriander, orange juice and oil to the couscous and stir to combine. Top with orange slices.

5.    Return the pork to the pan and add the green beans. Simmer for 2 to 3 mins or until beans are just tender and serve the pork with couscous and a sprinkle of coriander.

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