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Pork cutlet with orange and harissa
Pork cutlet with orange and harissa
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Prep Time:
30 minutes
Cook Time:
11 minutes
Total Time:
41 minutes
Ingredients:
  • 3 oranges
  • 500ml chicken stock
  • 40.00 ml harissa paste
  • 60.00 ml (1/4 cup) finely chopped flat-leaf parsley
  • 4 small pork cutlets, trimmed
  • 400g couscous
  • Olive oil, to brush
  • 50g pine nut
  • Wild rocket leaves, to serve
Instructions:
  • Heat your oven to 180°C. Peel the zest from 2 oranges and place it in a saucepan with the stock. Let it infuse while you get the pork ready.
  • Squeeze the juice from 2 oranges and combine with the harissa, garlic, and 2 tablespoons of parsley. Add the pork and mix until well coated. Let it marinate for 15 minutes.
  • While the stock is boiling, stir in the couscous and set it aside covered, ready for the pork to be cooked.
  • Prepare the ovenproof frypan by gently brushing it with a light coating of oil and place it over high heat. Next, cut the remaining orange into quarters, and sear the cut sides for 1 minute each. Once done, transfer the orange quarters to a plate. Add a bit more oil to the frypan and lower the heat to medium. Sear the pork for 1-2 minutes on each side. Finally, reintroduce the orange quarters to the frypan and transfer it to the oven. Allow it to cook for an additional 5 minutes or until the pork is fully cooked.
  • Combine pine nuts and the rest of the parsley into the couscous, then distribute evenly among 4 plates. Add pork on top, pour over pan juices, and garnish with orange wedges and rocket before serving.

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