Pork Fillet with Chermoula Sauce and Cauliflower couscous


Course: Main Course
Servings: 4
  • 600g Pork Fillet
  • Stir! it up Chermoula Sauce 50g packet
  • 1 cup (250ml) Hot water
  • Tablespoon Oil
For the cauliflower couscous:
  • 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)
  1. 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.

  2. Reconstitute Chermoula sauce with water as per instructions.

  3. Smear the chermoula all over the Pork Fillet.

  4. 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.

  5. 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.

  6. Transfer the cauliflower couscous to a bowl and stir in the lemon zest, chopped tomatoes
    and coriander.

Recipe Notes

Serve the pork fillet with the couscous, a spoonful of yogurt and a wedge of lemon.