Soy and Orange Glazed Pork
with Mediterranean Veggies and Couscous
We love a bit of fruit on meat action! Everyone loves a bit of apple sauce on their pork, but if you’ve never had orange glazed pork, now’s your chance. We adore the way it works with fluffy couscous and mediterranean veggies.
The quantities provided above are averages only.
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
1
Orange
3
Soy Sauce
(Contains Cereals containing gluten, Soya)
4
Pork Medallion
1
Red Onion
1
Red Pepper
1
Green Pepper
1
Courgette
(May contain Celery)
1
Flat Leaf Parsley
1
Balsamic Vinegar
(Contains Sulphites)
1
Chicken Stock Pot
300
Couscous
(Contains Cereals containing gluten May contain Soya)
Not included in your delivery
1
Sugar
600
Water
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Zest the orange and squeeze out the juice into a large bowl (put the zest in the bowl too), add in the soy sauce and the sugar (as specified in the ingredient table) and mix it together. Put the pork in the bowl, give everything a little stir until your pork is covered in the mixture. Leave to the side to marinate while you prepare everything else.
Cut the red onion in half through the root, peel and slice thinly into half moon shapes. Remove the cores from the peppers and chop into roughly 2cm pieces. Chop the courgette into 2cm pieces. Roughly chop the parsley.
Put your peppers and courgette on a baking tray with a glug of oil, sprinkle over a good pinch of salt and a good grind of pepper. Give the tray a good shake and pop in your oven for 20-25 mins until cooked and slightly crispy.
Meanwhile, put your onion in a saucepan on low heat with a drizzle of oil and cook for 10 mins until soft. Add the balsamic vinegar and cook for another 10 mins on low heat. When your onion is soft and caramelised, put a lid on the pan, take it off the heat and leave to the side until everything else is ready.
Put a pot of water on to boil (the amount is specified in the ingredient table above) with the stock pot. Stir to dissolve your stock pot and once boiling add the couscous and a drizzle of olive oil to the pot. Take the pot off the heat, put a lid on and leave to the side for your couscous to absorb the stock.
While everything else is cooking, put a frying pan on medium heat with a drizzle of oil and lay in your pork. Leave the marinade liquid behind. Fry for 7-8 mins on each side. Tip: The pork should caramelise slightly but if it starts burning, turn the heat right down. Tip: The pork is cooked when no longer pink in the middle. Once your pork has cooked add the marinade liquid to the pan and bubble away for 2 mins. Remove from the heat and put your pork on a chopping board to rest for a couple of mins.
Fluff up your couscous with a fork, add your cooked veggies, caramelised onion and half your parsley to the pot. Stir everything together. Slice your pork into roughly 1cm slices.
Serve your couscous in bowls with your sliced pork on top and a good spoonful of sauce. Sprinkle your remaining parsley on top. Enjoy!
