These juicy pork steaks are slathered in a chermoula-spiced yoghurt before they go in the pan, and are served on a delightfully doughy pearl couscous salad. A drizzle of yoghurt adds the finishing touch, offering the perfect balance of richness and acidity.
This recipe is under 650kcal per serving.
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peeled & chopped pumpkin
chicken-style stock powder
chermoula spice blend(ContainsSulphites)
pork loin steaks
baby spinach leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the brown onion into thick wedges. Thickly slice the carrot into half-moons. Place the onion, carrot and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
While the veggies are roasting, heat a drizzle of olive oil in a large saucepan over a medium high heat. Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. Add the water and chicken-style stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-15 minutes.
Finely chop the garlic. Zest the lemon to get a generous pinch and slice into wedges. In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek-style yoghurt (save a dollop for the pork!) and a squeeze of lemon juice to the garlic oil mixture and combine. Season to taste.
In a medium bowl, combine the honey, chermoula spice blend, remaining yoghurt and a pinch of salt and pepper. Add the pork loin steaks and turn to coat. Return the frying pan to a medium high heat with a drizzle of olive oil. Cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes.
Transfer the roast veggies to the saucepan with the couscous, gently tossing to combine. Add the lemon zest, baby spinach leaves and the butter. Stir to combine, until the butter is melted.
Slice the chermoula pork. Divide the roast veggie pearl couscous between plates. Top with the chermoula pork. Drizzle the garlic-lemon yoghurt lemon and any resting juices over the pork. Serve with any remaining lemon wedges.