4 Mick's Meat Barn pork cutlets, trimmed
2 cups (500ml) Massel chicken style liquid stock
2 tbsp harissa paste
2 garlic cloves, crushed
3 tbsp (1/4 cup) finely chopped flat-leaf parsley
2 cups (400g) couscous
Olive oil, to brush
1/3 cup (50g) pine nuts, toasted
Wild rocket leaves, to serve
Step 1 - Preheat the oven to 180°C. Remove the zest from 2 oranges and place in a saucepan with stock. Set aside to infuse while you prepare the pork.
Step 2 - Juice the 2 oranges and mix with the harissa, garlic and 2 tablespoons parsley. Add the pork and toss to coat well. Set aside for 15 minutes.
Step 3 - Meanwhile: bring the stock to the boil over high heat. Remove from the heat and stir in couscous with a fork. Cover and set aside while you cook the pork.
Step 4 - Brush an ovenproof frypan with a little oil and place over high heat. Quarter the remaining orange then cook the cut sides for 1 minute each. Transfer the quarters to a plate, brush the frypan with a little more oil and reduce the heat to medium. Cook the pork for 1-2 minutes each side, then return the orange quarters to the frypan and place in the oven for a further 5 minutes or until the pork is cooked through.
Step 5 - Stir pine nuts and remaining parsley into the couscous, then divide among 4 serving plates. Top with pork, drizzle with pan juices and serve with the orange wedges and rocket. Enjoy!
Image & Recipe Source: Taste.com.au
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