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    Pork Loin with Harissa and Clementine Juice

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    Pork Loin with Harissa and Clementine Juice

    A quick and easy after-work supper. You can leave the pork marinating all day in the fridge, ready for when you return.

    • Preparation time: 15 minutes, plus at least 1 hour or overnight marinating
    • Cooking time: 20 minutes
    • Total time: 35 minutes, plus at least 1 hour or overnight marinating

    Serves: 2


    • Juice of 2 clementines, mandarins or small oranges
    • 1-2 tbsp Bart Harissa Paste
    • 1 clove garlic, crushed
    • 20g pack flat-leaf parsley, chopped
    • 2 Waitrose Hampshire Breed Pork Loin Steaks, 180-200g each
    • 1 tbsp olive oil


    1. In a small bowl, mix together the clementine juice, harissa paste, garlic and parsley. Season with salt and pepper then smear the mixture generously over each pork loin steak. Place the steaks on a plate, cover with clingfilm and leave to marinate in the fridge for at least 1 hour, or overnight.
    2. Heat the olive oil in a large frying pan and add the steaks, reserving the marinade. Cook gently for 7-8 minutes on each side until they are thoroughly cooked, there is no pink meat and the juices run clear.
    3. Remove the pork from the pan and keep warm, then pour in the marinade. Bring to the boil and simmer for 1-2 minutes. Pour over the pork and serve immediately. Serve with couscous stirred through with a little more parsley, plus lemon wedges to garnish.

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    Cook's tips

    You can grill or griddle the pork loin, if you prefer.


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    5 stars