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Pork with caramelised apple and couscous

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 cup couscous
  • 1 cup boiling water
  • 2 teaspoons finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1 small red onion, finely chopped
  • 1/4 cup pistachio kernels, coarsely chopped
  • 2 tablespoons chopped fresh Flat-leaf parsley leaves
  • Olive oil cooking spray
  • 4 (120g each) pork loin medallions
  • 15g butter
  • 2 medium pink lady apples, peeled, thinly sliced
  • 1 1/2 tablespoons brown sugar


  • 1
    Place couscous in a heatproof bowl. Add boiling water, lemon rind and lemon juice. Cover. Set aside for 5 minutes or until liquid is absorbed. Fluff with a fork to separate grains (reserve some couscous for baby). Add onion, pistachios and parsley. Cover to keep warm.
  • 2
    Spray a large frying pan with oil. Heat over medium-high heat. Add pork. Cook for 3 to 4 minutes each side or until browned and just cooked through. Transfer to a plate. Cover. Stand for 5 minutes.
  • 3
    Meanwhile, return pan to medium heat. Melt butter in pan. Add apples and sugar. Cook, covered, stirring occasionally, for 5 to 7 minutes or until soft and caramelised.

Source: taste.com.au


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