Roast Pork with Couscous and Ginger Yogurt

Name: Roast Pork with Couscous and Ginger Yogurt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Cuisine: Mediterranean
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

Recipe GLPR015b867d376be6

Mediterranean

Main Course

55 min

156 cal

Servings: 10

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard stock at Charlotte supermarkets, though sultanas are sometimes easier to find at Harris Teeter or Kroger than at budget chains. At roughly $2.50 per serving driven by the pork itself, this lands squarely in mid-week dinner territory. The 55-minute stated time is honest for roasting, but 10 servings means this is genuinely family-scaled and leftovers reheat well in the oven or on the stovetop, making it practical for a busy week. The spice profile is approachable enough for most households, though ginger-yogurt sauce requires a brief whisk rather than a dump-and-go assembly.