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    Minted Pork with Apple and Onion Couscous

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    Minted Pork with Apple and Onion Couscous

    You might not have thought of serving mint with pork, but it makes a wonderful combination. In this recipe, the mint leaves are cooked with the pork until they turn crispy.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 200g couscous
    • 300g vegetable stock
    • 3 tbsp olive oil
    • 20g pack fresh mint, leaves only
    • 2 red onions, thinly sliced
    • 2 eating apples, such as Cox's, peeled, cored and chopped
    • 2 packs 2 Waitrose British Pork Loin Steaks


    1. Place the couscous in a large bowl. Heat the vegetable stock in a small pan and, when boiling, pour over the couscous. Leave to stand for 5 minutes, or until the liquid has been absorbed. Meanwhile, heat 1 tablespoon of the oil in a medium frying pan, add half the mint leaves and the onion, and cook for 7-10 minutes, until the onion is starting to colour. Stir in the apple and cook for 5 minutes, or until the apple has softened.
    2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Season the pork steaks and add to the pan with the remaining mint leaves. Cook the steaks for 5-6 minutes on each side until cooked through, there is no pink meat and the juices run clear. The mint leaves should by now be quite crisp.
    3. Add the couscous to the onion and apple mixture and stir to heat through. Divide between 4 plates and place a pork steak on top with the crispy mint leaves. Serve immediately.

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