Serves 10
55 min
Roast Pork with Couscous and Ginger Yogurt
Recipe GLPR015b867d376be6
Tender roasted pork fillets infused with warm spices, served alongside fluffy couscous studded with sultanas and fresh mint, accompanied by a cooling ginger yogurt sauce. This elegant dish combines aromatic cumin and cinnamon with bright lemon and creamy yogurt for a balanced, satisfying meal.
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Ingredients
2 about 500g each pork fillets, trimmed
2 tsp olive oil
3 tsp ground cumin
1 tsp ground cinnamon
4 tsp grated ginger
250 g couscous
100 g sultanas (golden raisins)
1 lemon, zest and juice
small bunch fresh mint, chopped
200 g fat-free natural yogurt
400 ml boiling water
salt and black pepper to taste
Directions
Preheat your oven to 190°C (170°C fan/gas mark 5). Place a non-stick frying pan over high heat and add the olive oil. Once hot, carefully place the pork fillets in the pan and sear for 4–5 minutes, turning twice, until the outside is browned on all sides.
In a small bowl, combine 2 teaspoons of the ground cumin, the cinnamon, 2 teaspoons of the ginger, and salt and pepper. Rub this spice mixture evenly all over the browned pork fillets.
Transfer the seasoned pork to a roasting tin and place in the preheated oven. Roast for 30–35 minutes until the juices run clear when a skewer is inserted into the thickest part of the meat, indicating it has reached an internal temperature of 145°F (63°C).
While the pork is roasting, prepare the couscous. In a large bowl, combine the couscous with the remaining 1 teaspoon of cumin, the sultanas, lemon zest, and lemon juice. Season with salt and pepper to taste.
Pour the 400 ml of boiling water over the couscous mixture, stir well, and cover tightly with a lid or plastic wrap. Let it sit undisturbed for 5 minutes to allow the couscous to absorb the liquid and become tender.
After 5 minutes, fluff the couscous with a fork and stir in the chopped fresh mint until evenly distributed.
In a small bowl, whisk together the fat-free natural yogurt with the remaining 2 teaspoons of ginger and a pinch of salt and pepper, creating a smooth, creamy sauce.
Remove the pork from the oven and allow it to rest for a few minutes. Thickly slice the pork fillets and arrange on a serving platter. Serve alongside the couscous and drizzle or dollop the ginger yogurt sauce over the top, or serve it on the side.
