Five spice pork with couscous
- 2 pork fillets (about 600g)
- 1 teaspoon oil (sesame if you have it)
- 2 teaspoons chinese Five Spice mix
- salt and pepper
- 1 cup couscous
- 1 cup chicken stock
- 1 tablespoon extra virgin olive oil
- 1 small red onion, finely chopped
- grated rind of one orange
- 1/3 cup pistachios, chopped
- 1/3 cup currants or sultanas
Coat pork fillet in oil and then rub with five spice mix, salt and pepper.
Place stock in a saucepan and bring to boil, stir in couscous and remove from heat.
After 2-3 minutes stir in olive oil with a fork to separate grains. Add onion, orange rind, pistachios and currants, stir well to combine.
Preheat oven to 180°C.
Heat a non-stick frypan over high heat and brown pork fillets on all sides, transfer to a baking tray and bake in oven for 10 minutes until cooked through.
Rest for 5 minutes, then slice. Serve slices of pork fillet on a bed of couscous.
- If you have an oven-proof frypan, use that to brown the pork so you can just put it straight in the oven.
- We like our pork only just cooked through, so I only oven bake it for 5 minutes or so.
- I’m not a big fan of raw onion, so usually fry the onion in a bit of oil before adding to the couscous.
- Being gluten-free, I had my pork on steamed rice…a bit dry, must work on a gluten-free version of couscous…quinoa grain or rice pilaf..
- Recipe created by Melissa Hughes for Kidspot.