Honeyed Pork Steak
with Roasted Pepper, Couscous and Minty Yoghurt Drizzle
- Milk
- Cereals containing gluten
- Wheat
- Soya
- May contain traces of allergens
Ingredients
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
1 unit(s)
Red Onion
1 bunch(es)
Mint
1 unit(s)
Bell Pepper
10 grams
Chicken Stock Paste
15 grams
Honey
50 grams
Zhoug Style Paste
2 unit(s)
British Pork Loin Steaks
Not included in your delivery
240 milliliter(s)
Water
Nutritional information
Instructions
a) Preheat your oven to 220°C.
b) Halve the pepper and discard the core and seeds. Slice into thin strips, then halve the strips widthways.
c) Halve, peel and slice the onion into 1cm wide slices.
d) Pop the pepper and onion pieces on a baking tray, drizzle with oil and season with salt and pepper.
e) Toss to combine and spread out in an even layer.
f) Roast on the top shelf of your oven until softened and slightly charred, 12-15 mins.
a) Meanwhile, pop the yoghurt into a small bowl and season with salt and pepper.
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Add the mint leaves to the yoghurt, stir together and set aside.
a) Fill and boil your kettle.
b) Meanwhile, put the couscous and chicken stock paste in a bowl.
c) Pour the boiling water for the couscous (see ingredients for amount) into the bowl, stir together, then cover tightly with cling film.
d) Leave the couscous to the side for 8-10 mins or until ready to serve.
a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Meanwhile, season the pork on both sides with salt and pepper.
c) Once hot, lay the pork steaks in the pan and fry for 4-5 mins on each side. IMPORTANT: Wash your hands after handling raw meat.
a) Once the pork is cooked, remove the pan from the heat. IMPORTANT: The pork is cooked when no longer pink in the middle.
b) Drizzle the honey into the pan and turn the pork so it is nicely coated.
c) Set the pan aside for a couple of minutes to allow the pork to rest.
a) While the pork rests, fluff up the couscous with a fork and stir through the zhoug.
b) Spoon the couscous onto plates.
c) Serve with the pork and roasted veg on top.
d) Drizzle over the minty yoghurt sauce.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the combination of honey-glazed pork, zhoug-spiced couscous, and minty yoghurt, finding it flavourful and well-balanced.
- Ease of prep: Reviewers frequently praised the recipe as quick, easy to follow, and perfect for a midweek meal.
- Suggestions: Consider adding more vegetables like broccoli or carrots; some found increasing the honey flavour improved the dish.
- Portions: Several customers mentioned wanting larger pork portions or more vegetables to make the meal more filling.
