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Spiced pork fillet with couscous

Method

  • Preheat oven to 200°C fan forced (220°C normal).
  • Whisk about ¼ cup oil with the soy, chilli paste, lemon juice and seasonings in a large bowl.
  • Cut the pork into 4-5 cm lengths, toss in the marinade until well coated and set aside for an hour or so, if you have time.
  • When ready, heat a little fresh oil in a heavy-bottomed non-stick pan and lightly seal the meat all over. Then transfer to a bowl.
  • Heat a little oil in a pan that can go into the oven and gently sauté the garlic and capsicum until tender, regularly stirring.
  • Add enough stock to the marinade to make up 2 cups. Then add this to the pan, together with seasonings, the olives and tomatoes. Mix well and bring to the boil.
  • Stir in the couscous and return the pork to the pan in one layer. Then cover and cook in the lower part of the oven for about 20 mins.
  • Fluff up the couscous with a fork and sprinkle with the yoghurt and coriander.
  • Serve with honeyed, cinnamon carrots on the side.

Ingredients

  • olive oil
  • 2 tbsp soy sauce
  • 1-2 tspn chilli paste
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • 750 gm pork fillet, trimmed of all fat & sinew
  • 2-3 garlic cloves, crushed
  • 1 red capsicum, cored, seeded & sliced
  • 2 cups chicken stock
  • 1 handful pitted black olives
  • 1 punnet cherry tomatoes, halved
  • 300 gm couscous
  • plain yoghurt
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm