Name: Easy apricot pork with orange couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 6 large pork loin steaks; 40.00 ml plain flour; 56.88 gm extra virgin olive oil; 2 eschalots, sliced; 2 garlic cloves, crushed; 2 tsp Moroccan seasoning mix; 255.00 gm chicken style liquid stock; 262.50 gm apricot nectar; 108.90 gm orange marmalade; 150g green beans, trimmed, halved; Fresh coriander sprigs, to serve; 500.00 ml couscous; 500.00 gm boiling water; 125.00 ml pistachio kernels, toasted, roughly chopped; 2 green onions, finely chopped; 125.00 ml roughly chopped fresh coriander leaves; 65.63 gm orange juice; 36.40 gm extra virgin olive oil; 2 small oranges, peeled, sliced into rounds

Easy apricot pork with orange couscous

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Quick 45-minute apricot pork, a cozy winter comfort dish.

Ingredients:

6 large pork loin steaks
2 eschalots, sliced
2 tsp Moroccan seasoning mix
255.00 gm chicken style liquid stock
262.50 gm apricot nectar
108.90 gm orange marmalade
150g green beans, trimmed, halved
500.00 ml couscous
500.00 gm boiling water
125.00 ml pistachio kernels, toasted, roughly chopped
2 green onions, finely chopped
125.00 ml roughly chopped fresh coriander leaves
65.63 gm orange juice
36.40 gm extra virgin olive oil
2 small oranges, peeled, sliced into rounds

Instructions:

Place the pork and flour in a resealable bag, season, and seal the bag. Shake vigorously to coat the pork evenly. Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Cook the pork in 2 batches for 3 minutes on each side until nicely browned. Transfer to a plate.
Heat the rest of the oil in the pan. Sauté the eschalot for 3 minutes until softened. Stir in garlic and seasoning mix and cook for 1 minute until fragrant. Pour in stock, nectar, and marmalade. Mix well and bring to a boil, then reduce heat and simmer for 10 minutes.
While you wait, prepare the Orange Couscous by placing couscous and boiling water in a heatproof bowl. Cover and let it sit for 5 minutes. Use a fork to fluff the couscous to separate the grains, then add pistachios, onions, coriander, orange juice, and oil. Season with salt and pepper, then toss everything together. Transfer to a serving bowl and garnish with orange slices.
Add the pork back to the pan along with the beans. Let it simmer for 2 to 3 minutes until the beans are tender and the pork is cooked through. Serve the pork with couscous, garnished with fresh coriander.

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