Step 1

lace pork and flour in a snap-lock bag. Season. Seal bag. Shake well to coat. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook pork, in 2 batches, for 3 minutes each side or until browned. Transfer to a plate.

Step 2

Heat remaining oil in pan. Cook eschalot, stirring, for 3 minutes or until softened. Add garlic and seasoning mix. Cook for 1 minute or until fragrant. Add stock, nectar and marmalade. Stir to combine. Bring to the boil. Reduce heat to low. Simmer for 10 minutes.

Step 3

Meanwhile, make Orange Couscous Place couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes. Fluff couscous with a fork to separate grains. Add pistachio, onion, coriander, orange juice and oil. Season. Toss to combine. Transfer to a serving bowl. Top with orange slices.

Step 4

Return pork to pan. Add beans. Simmer for 2 to 3 minutes or until beans are just tender and pork is just cooked through. Serve pork with couscous, sprinkled with coriander.