Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.

pork cutlet with orange and harissa

4.6

(6)

www.taste.com.au
Your Recipes

Prep Time: 30 minutes

Cook Time: 11 minutes

Total: 41 minutes

Servings: 4

Cost: $10.53 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 10 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 180°C. Remove the zest from 2 oranges and place in a saucepan with stock. Set aside to infuse while you prepare the pork.

Step 2

Juice the 2 oranges and mix with the harissa, garlic and 2 tablespoons parsley. Add the pork and toss to coat well. Set aside for 15 minutes.

Step 3

Meanwhile: bring the stock to the boil over high heat. Remove from the heat and stir in couscous with a fork. Cover and set aside while you cook the pork.

Step 4

Brush an ovenproof frypan with a little oil and place over high heat. Quarter the remaining orange then cook the cut sides for 1 minute each. Transfer the quarters to a plate, brush the frypan with a little more oil and reduce the heat to medium. Cook the pork for 1-2 minutes each side, then return the orange quarters to the frypan and place in the oven for a further 5 minutes or until the pork is cooked through.

Step 5

Stir pine nuts and remaining parsley into the couscous, then divide among 4 serving plates. Top with pork, drizzle with pan juices and serve with the orange wedges and rocket.

Top Similar Recipes from Across the Web