Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
765kj
182kcal
Pork Medallions in a Herb and Spice Chermoula Marinade with Cauliflower Couscous
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A flavoursome herb and spice marinated pork dish with a fresh cauliflower couscous.
This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.
Prep time: 10 mins
Cook time: 29 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
4 pork loin medallions
For the chermoula (a herby spiced marinade)
25g fresh flat-leaf parsley, roughly chopped
2 teaspoons ground paprika
1 teaspoon ground cumin
¼ - ½ teaspoons chilli flakes
juice of 1 lemon
2 garlic cloves
1 tablespoon olive oil
For the cauliflower couscous
1 cauliflower, about 600 g, cut into small florets
Grated zest 1 lemon
2 tomatoes, diced
2 tablespoons freshly chopped herbs of choice (e.g. coriander, parsley, mint)
4 tablespoons 0% Greek yogurt and lemon wedges, to serve
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until 1cm thin.
Step 2
To make the chermoula, place all the ingredients in a food processor and blend to a slightly chunky purée. Place the medallions in a shallow dish and smear the chermoula all over.
Step 3
Meanwhile make the cauliflower couscous. Place the cauliflower florets in a food processor and pulse until it resembles couscous. Spread out on a non-stick baking tray and cook for 15-20 minutes, stirring half way through the cooking time.
Step 4
During the last 5 minutes, heat an ovenproof or griddle pan for a few minutes until hot. Add the pork and cook for 3 minutes on one side. Turn the medallions over and place the pan in the oven to cook for a further 6-8 minutes, or until the juices run clear.
Step 5
Transfer the cauliflower couscous to a bowl and stir in the lemon zest, chopped tomatoes and coriander.
Step 6
Serve the pork medallions with the couscous, a spoonful of yogurt and a fresh lemon wedge.
Tips and Serving Suggestions
Some retailers stock jars of prepared chermoula paste.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 08.12.22; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on medallions
9%
Fat
6.8g
9%
Saturates
1.4g
7%
Sugars
5.9g
6%
Salt
0.64g
10%
% of an adult's Reference intake
Typical energy values per 100g:
259kJ,
61kcal,
2.3g fat,
0.5g saturates
Each serving provides:
21.8g Protein,
9.8g Carbohydrate,
3.5g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Place the medallions on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until 1cm thin.
Step 2
To make the chermoula, place all the ingredients in a food processor and blend to a slightly chunky purée. Place the medallions in a shallow dish and smear the chermoula all over.
Step 3
Meanwhile make the cauliflower couscous. Place the cauliflower florets in a food processor and pulse until it resembles couscous. Spread out on a non-stick baking tray and cook for 15-20 minutes, stirring half way through the cooking time.
Step 4
During the last 5 minutes, heat an ovenproof or griddle pan for a few minutes until hot. Add the pork and cook for 3 minutes on one side. Turn the medallions over and place the pan in the oven to cook for a further 6-8 minutes, or until the juices run clear.
Step 5
Transfer the cauliflower couscous to a bowl and stir in the lemon zest, chopped tomatoes and coriander.
Step 6
Serve the pork medallions with the couscous, a spoonful of yogurt and a fresh lemon wedge.
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