Coriander Spiced Pork
with Couscous, and Herby Salsa
Each month we nominate a HelloFresh hero - somebody who has gone above and beyond for someone at HelloFresh or for one of our customers, and this month it was none other than Damien. Damien was nominated for multiple reasons … from catching a fainting woman, to driving to Ipswich from London to deliver a HelloFresh box on his day off ... and all with a smile on his face. What a hero!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Pork Medallion
1
Ground Coriander
150
Couscous
(Contains Cereals containing gluten May contain Soya)
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
2
Vine Tomatoes
3
Spring Onion
1
Oregano
1
Flat Leaf Parsley
½
Dijon Mustard
(Contains Sulphites, Mustard)
½
Lemon
Not included in your delivery
300
Boiling Water
2
Olive Oil
Nutritional information
Utensils
Instructions
Your first job is to marinate the pork. Place the pork on a plate, drizzle over a glug of oil and season with salt and pepper. Sprinkle over half the ground coriander and massage into your pork. Keep to one side.
Next, bring the water (as specified in the ingredient list) to the boil in a pot. Dissolve the vegetable stock pot in the boiling water with a splash of oil. Pour in the couscous, cover the pot with a lid or plate, remove from the heat and leave for 10 mins.
It’s now time to cook your pork. Heat a frying pan on medium-high heat and add a splash of oil. When the oil is hot, add your pork to the pan and cook for 5 mins on each side. Turn your pork every now and then to make sure that your coriander marinade doesn’t burn and reduce the heat if necessary. Tip: The pork is cooked when the centre is no longer pink. Allow your pork to rest for 2 mins when it comes out of the pan. Tip: This will make the meat more juicy and tender.
Chop the tomato into ½cm chunks. Pop these into a bowl (they will form the base of your salsa). Remove the roots from the spring onion and slice as thinly as you can. Roughly chop the oregano and parsley leaves. Take half of your spring onion, half your oregano and half your parsley and add to the bowl with the tomato. Mix well and stir in the Dijon mustard (be careful the mustard is hot, so add less if you aren’t a fan of heat!) juice of half of the lemon. Add a pinch of salt and then mix in the extra virgin olive oil (as specified in the ingredient list).
Whilst your pork is resting, mix your leftover herbs, remaining ground coriander and spring onion through your couscous. Check the seasoning and add more salt if needed. Squeeze in your remaining lemon juice.
Slice your pork widthways into five slices and then start to plate up. Spoon a generous amount of your couscous onto each plate. Top with your pork and finish with your herby salsa. Enjoy!
