Cuban pork with coriander, couscous and green beans

Coriander is one of my favorite herbs and works well with the pork dish - simple & fresh

• Ingredient

• 1/4 cup chopped fresh coriander
• 2 long fresh red chilies, deseeded, finely chopped
• 2 garlic cloves, crushed
• 80ml (1/3 cup) fresh orange juice
• 60ml (1/4 cup) fresh lime juice
• 500g pork loin medallion steaks
• 190g (1 cup) couscous
• 220ml boiling water
• Olive oil spray
• Steamed green beans, to serve
  • Method
  1. Step 1
     Combine the coriander, chilli, garlic, orange juice and lime juice in a bowl. Place the pork in a glass dish. Pour half the coriander mixture over the pork and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
  2. Step 2
     Meanwhile, place the couscous in a heatproof bowl. Pour over the water. Cover with plastic wrap and set aside for 4 minutes or until liquid is absorbed. Use a fork to separate the grains.
  3. Step 3
     Heat a large frying pan or char-grill over medium-high heat. Spray with olive oil spray to lightly grease. Add the pork and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  4. Step 4
     Add the remaining coriander mixture to the couscous and stir to combine. Season with pepper.
  5. Step 5
     Thinly slice the pork. Divide the couscous mixture and beans among serving plates. Top with pork to serve.
     
     
     
     
     Ask your butcher to cut the Pork Loin for you, it should be fat free. 
  6. http://www.taste.com.au/recipes/18031/cuban+pork+with+coriander+couscous+and+green+beans