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Paprika Spiced Pork

Paprika Spiced Pork

with roast peppers and minty couscous

The North African-inspired spices in this recipe bring out the best in the tender pork loin they adorn. A bed of fragrant couscous furthers the middle eastern feeling.

Tags:
Family Friendly
Under 650 calories
Allergens:
Wheat
Barley
Almonds
Mustard
Total Time35 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Onion

1 unit(s)

Garlic

1 unit(s)

Bell Pepper

100 grams

Couscous

(Contains Wheat May be present Soya)

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 pack(s)

Passata

5 grams

Mint

15 grams

Almonds

(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)

1 sachet(s)

Paprika

(Contains Mustard)

1 sachet(s)

Ground Cumin

300 grams

Pork Fillet

Not included in your delivery

to taste

Water

to taste

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)2385 kJ
Energy (kcal)570 kcal
Fat14.4 g
of which saturates3.8 g
Carbohydrate64 g
of which sugars17.6 g
Dietary Fiber2.3 g
Protein41.9 g
Cholesterol0 mg
Salt1.7 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Pot with Lid

Instructions

Get Prepped
1
  • Halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Make the Couscous
2
  • Boil 200ml water (500ml for 4p) in a large pot.
  • When boiling, remove from heat. Stir in couscous and half the chicken stock powder.
  • Cover and leave aside for 8-10 mins or until ready to serve.
  • Meanwhile, pick the mint leaves and roughly chop.
  • Once the couscous is ready, fluff it up with a fork. Stir in a drizzle of oil along with half the mint leaves. Season with salt and pepper.

TIP: If you're in a hurry you can boil the water in your kettle.

Toast the Almonds
3
  • Meanwhile, place a large pan over medium heat (no oil).
  • Once hot, add the almonds and dry-fry, shifting regularly, until lightly toasted, 1-2 mins.
  • Transfer to a bowl and set aside.

TIP: Watch them like a hawk as they can burn easily.

Cook the Pork
4
  • Return the pan to medium-high heat with a drizzle of oil.
  • Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Pork is cooked when no longer pink in the middle.
  • Once hot, sear the pork loin fat-side down until crispy, 2-3 mins.
  • Once seared, fry until cooked, 4-5 mins on each side.
  • Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.
Simmer the Sauce
5
  • Return the pan to medium-high heat with a drizzle of oil.
  • Fry the onion and pepper until softened, 4-5 mins.
  • Add the garlic, paprika and cumin and cook for 1 min.
  • Add 75ml water (double for 4p), passata and remaining chicken stock powder.
  • Bring to the boil, lower heat to medium and simmer until the sauce has reduced by half, 5-7 mins. Stir occasionally. Season to taste with salt, pepper and sugar.

TIP: Add a splash of water if it's too dry.

Plate and Serve
6
  • Serve your pork steaks on a bed of fragrant couscous.
  • Top with the sauce with a scattering of almonds.
  • Finish with a sprinkling of the remaining mint.
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