Pork Medallions in a Herb and Spice Chermoula Marinade with Cauliflower Couscous Pork Medallions in a Herb and Spice Chermoula Marinade with Cauliflower Couscous

Pork Medallions in a Herb and Spice Chermoula Marinade with Cauliflower Couscous

A flavoursome herb and spice marinated pork dish with a fresh cauliflower couscous.

Prep Time

Prep Time
10 minutes

Cooking Time

cooking time
29 minutes

Not Too Tricky Cooking Skill

cooking skill
Not too tricky

Serves

serves
4 people

Ingredients

  • 4 pork loin medallions
  • For the chermoula (a herby spiced marinade):

  • 25 g fresh flat-leaf parsley, roughly chopped
  • 2 teaspoons sweet 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

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.

 

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.

 

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.

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.

5

Transfer the cauliflower couscous to a bowl and stir in the lemon zest, chopped tomatoes and coriander.

6

Serve the pork medallions with the couscous, a spoonful of yogurt and a fresh lemon wedge.

Serving Suggestions

 

Speedy tip: Some retailers stock jars of prepared chermoula paste.

Additional Information

Nutrition