Pork Fillet with Chermoula Sauce and Cauliflower couscous
- 600g Pork Fillet
- Stir! it up Chermoula Sauce 50g packet
- 1 cup (250ml) Hot water
- Tablespoon Oil
- 1 cauliflower, about 600 g, cut into small florets
- finely grated zest 1 lemon
- 2 tomatoes, diced
- 2 tbsp freshly chopped herbs of choice (e.g. coriander, parsley, mint)
Preheat the oven to 180°C
Place the fillets on a board between two sheets of cling film. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin. Place the pork fillets in a shallow dish.
Reconstitute Chermoula sauce with water as per instructions.
Smear the chermoula all over the Pork Fillet.
To make the cauliflower couscous, place the cauliflower florets in a food processor and pulse until it resembles couscous. Spread out on a non-stick baking tray and cook for 15-20 minutes, stirring halfway through the cooking time.
During the last 5 minutes, heat an ovenproof pan or griddle pan for a couple of minutes
until hot. Add the pork fillets to the pan and cook for 3 minutes on one side. Turn the fillets over and place the pan in the oven to cook for a further 6-8 minutes or until the juices run clear.
Transfer the cauliflower couscous to a bowl and stir in the lemon zest, chopped tomatoes
Serve the pork fillet with the couscous, a spoonful of yogurt and a wedge of lemon.