Quick Pomegranate-Glazed Pork Steak

Name: Quick Pomegranate-Glazed Pork Steak with Israeli Couscous Salad & Garlic Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 tomato; 1 cucumber; 1 packet pork loin steaks; 1 sachet ras el hanout; 1 packet pomegranate molasses; 1 bag baby spinach leaves; 1 sachet Chicken-Style Stock Powder; 1 drizzle white wine vinegar; 1 packet Israeli couscous; 2 clove garlic; 1 packet Greek-Style Yoghurt

with Israeli Couscous Salad & Garlic Yoghurt

Get up to $175 off

Looking for a tasty midweek dinner option? This pomegranate-glazed pork is sure to pull through for you on hump day with a burst of fruitiness to balance out a tender cut of pork. Make it extra nourishing with a bed of Israeli couscous to have you galloping into the weekend.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

tomato

cucumber

1 packet

pork loin steaks

1 sachet

ras el hanout

1 packet

pomegranate molasses

(May be present: Gluten, Eggs, Fish, Milk, Tree Nuts, Sesame, Soy. )

1 bag

baby spinach leaves

1 sachet

Chicken-Style Stock Powder

1 packet

Israeli couscous

(Contains: Gluten; )

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1867 kJ

Fat6 g

of which saturates2.4 g

Carbohydrate53.4 g

of which sugars13.4 g

Protein45.5 g

Sodium602 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiling water, then add a pinch of salt. Bring to the boil, then simmer couscous, uncovered, until tender, 10-12 minutes. • Drain, then return couscous to the pan with a drizzle of olive oil.

• While couscous is cooking, roughly chop tomato and cucumber. Finely chop garlic. • In a medium bowl, combine ras el hanout, a pinch of salt and pepper and a drizzle of olive oil. Add pork loin steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Return the frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from the heat, then add pomegranate molasses and a splash of water. Turn pork to coat. Transfer to a plate, cover and rest for 5 minutes.

• Add tomato, cucumber, baby spinach leaves, chicken-style stock powder, a drizzle of white wine vinegar and a pinch of salt and pepper to the couscous and stir to combine. • Divide Israeli couscous salad between bowls. • Top with pomegranate-glazed pork and any remaining glaze from the pan. • Dollop over garlic yoghurt to serve.