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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Currants
(May be present: Soy, Gluten, Milk, Wheat.)
300 g
Pork Loin Steak
1 packet
Green Beans
1 packet
Microwavable Basmati Rice
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Milk, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Baby Spinach Leaves
1
Lemon
Cooking Steps
• 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
