Pork, veg & couscous in apple juice

21 04 2013

I eat the same thing nearly every Sunday, partly ‘cos I think it’s pretty tasty, partly because it’s kind of healthy, but mostly because I’m a creature of habit!
I made it for my parents over the Easter weekend, and have a couple of other foody bits I keep meaning to share, so welcome to a new category on my blog!

What I like about this recipe is that it’s the meat that’s cooked healthily, and the vegetables that are less healthy, but as there’s not a whole lot of veg in some of my meals, I think this is a good one to get lots of it in my system.

Serves 2

Ingredients

  • 2 Boneless pork loin steaks
  • Clear apple juice
  • 1 Courgette
  • 1 Red onion
  • 1 Packet of mushrooms
  • 1 Red pepper
  • 2 Packets Mediterranean style couscous

Method

  • Pour a thin layer of juice into an ovenproof dish to coat the bottom.
  • With the help of some scissors, pull the strip of fat off of the pork bits, and chop the meat into strips or chunks. I like to eat this meal without a knife so I cut mine mainly into bitesize chunks.
  • Put these pieces in the dish trying not to put any on top of each other – if possible keep them just one layer deep. Then pour juice over them all until all just submerged.
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  • Chop onion up into vertical segments and seperate the bits out.
  • Cut the courgette into chunky slices and quarter them all.
  • I often use baby button mushrooms for this, but if I can’t get them I quarter some normal size ones
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  • Mix the veg on an oiled baking tray and drizzle more oil over them and mix about a bit to ensure it’s all got a bit on./li>
  • Put the pork and the veg in the oven at about 200 degrees centigrade and set the timer for 15min.
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  • Chop up the pepper into long pieces and when the timer beeps, add to the vegetable tray and make sure they get a little oil.
  • Put it back in the oven and set the timer for another 15min
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  • Boil the kettle, and when the oven beeps, prepare the couscous according to packet instructions.
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  • Remove the meat and veg from the oven and turn it off.
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  • Now it’s time to plate up! Start with the couscous in the bottom of a pasta bowl.
  • Scrape the veg off the tray on top of the couscous
  • Using a ladle, scoop the pork pieces on the top of everything, make sure to include plenty of the juice from the oven in the spoonfuls, allow this to pour through the veg into the couscous
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  • Serve and enjoy with a glass of the apple juice
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