Pomegranate Pork Steak
with Carrot and Courgette Salad with Dukkah Dressing
Looking for a tasty midweek dinner option? Try cooking up our Pomegranate Pork Shoulder in just 20 minutes for a balanced and tasty meal.
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
½
Chicken Stock Powder
150
Couscous
2
Pomegranate Pork Steak
Pomegranate Pork Loin
1
Flat Leaf Parsley
1
Lemon
1
Carrot
1
Courgette
(May contain Celery)
1
Dukkah Mix
Not included in your delivery
2
Olive Oil for the Dressing
300
Water
Nutritional information
Utensils
Instructions
Pour the water (see ingredients for amount) and stock powder into a large saucepan and bring to the boil. When boiling, stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 8-10 mins or until ready to serve.
Line a baking tray with foil. Place the pomegranate glazed pork steak in the centre, topped with any spare sauce from the packet. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Grill on the top shelf for 6 mins on each side. Remove from the grill and leave to rest, covered with foil. iIMPORTANT: The pork is cooked when it is no longer pink in the middle.
Meanwhile, roughly chop the parsley (stalks and all), zest the lemon and cut into wedges. Trim the carrot then peel into ribbons. Repeat with the courgette to make more ribbons.
Pop half the dukkah and the olive oil (see ingredients for amount) into a small bowl and add a pinch of salt and pepper. Mix well to combine, this is your dressing. Put the carrot and courgette ribbons into a mixing bowl. Add the remaining dukkah, half the lemon juice, half the parsley, a drizzle of oil and a pinch of salt and pepper. Mix well to combine.
Once the couscous is ready, fluff it up with a fork then add the remaining parsley, the lemon zest and a pinch of salt and pepper. Mix to combine then divide between plates. Slice the pork into five pieces then place on top of the couscous. Pour any grill pan juices on top of the pork.
a) Add the ribbon salad on the side, and drizzle the dressing all over the plates. b) Pop a lemon wedge on the edge. Enjoy!
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