Chermoula Spiced Pork with Currant-Veggie Rice
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Chermoula Spiced Pork with Currant-Veggie Rice

Chermoula Spiced Pork with Currant-Veggie Rice

Pre-Prepped | Three Steps | Ready in 15

With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, take on this super-speedy Middle Eastern feast. Serve up chermoula pork atop a gorgeous currant rice with some herby mayo to top it off!

Heads-up - you'll need a microwave for this recipe!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes


Serving amount

1 packet

pork loin steaks

1 bag

chermoula spice blend

1 bag

green beans



1 packet

microwavable basmati rice

(Contains Soy;)

1 bag

baby spinach leaves

1 packet


1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )


Nutritional Values

Energy (kJ)2939 kJ
Fat36.1 g
of which saturates7.3 g
Carbohydrate56.9 g
of which sugars9.7 g
Protein36 g
Sodium978 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan



• In a bowl, combine spice blend and a drizzle of olive oil. Season, then add pork, turning to coat • Heat oil in a frying pan over medium-high heat • Cook pork until cooked through, 3-4 mins each side. Set aside


• Meanwhile, trim beans • Cut lemon into wedges and set aside • Return frying pan to high heat with a drizzle of oil • Cook beans with a good splash of water, tossing, until tender, 2-3 mins. Season, then remove pan from heat


• Meanwhile, microwave rice until steaming, 2-3 mins. Season • To pan, add rice, spinach, currants and a squeeze of lemon juice. Toss until combined and spinach is wilted, 1-2 mins • Plate up rice, pork and any resting juices. Top with mayo and almonds. Serve with remaining lemon

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