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HelloFresh
Coriander Spiced Pork

Coriander Spiced Pork

with Couscous, and Herby Salsa

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3.2 / 4 Ratingout of 2198 ratings
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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!

Allergens:GlutenCelerySulphitesMustard
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Pork Medallion

1 tbsp

Ground Coriander

150 grams

Couscous

(ContainsGluten)

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

2 unit(s)

Vine Tomatoes

3 unit(s)

Spring Onion

1 bunch(es)

Oregano

1 bunch(es)

Flat Leaf Parsley

½ tsp

Dijon Mustard

(ContainsMustard)

½ unit(s)

Lemon

Pork Medallion

Pork Medallion

Not included in your delivery

300 milliliter(s)

Boiling Water

2 tbsp

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2564.792 kJ
Energy (kcal)613 kcal
Fat22.0 g
of which saturates7.0 g
Carbohydrate61 g
of which sugars7.0 g
Protein44 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Plate
Pot
Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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).

5

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.

6

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!