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Chermoula Pork Steaks with Charred Corn Quinoa, Roast Courgette Salad & Mint
Chermoula is a crackin’ marinade for free-range British pork steaks, grilled until golden brown and juicy. Serve yours with a fluffy quinoa salad packed with charred corn and a salad with juicy plum tomatoes, roast courgette and minty maple mustard dressing. Summer is in the air - and it smells like grilled pork steaks.
High protein
7 plants
Serving size
Ingredients
- 40g mixed salad leaves
- 140g sweetcorn (sweetcorn, water, salt)
- 1 unwaxed lemon
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 handful of fresh mint
- 200g baby tomatoes
- 25g honey
- 2 tbsp chermoula (Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
- 4 free-range pork loins
- 160g quinoa (Quinoa 100%)
- 2 courgette
Nutritional Information
Calories: 627
Protein: 44g
Carbs: 43g
Fat: 31g
Chermoula Pork Steaks with Charred Corn Quinoa, Roast Courgette Salad & Mint
Chermoula is a crackin’ marinade for free-range British pork steaks, grilled until golden brown and juicy. Serve yours with a fluffy quinoa salad packed with charred corn and a salad with juicy plum tomatoes, roast courgette and minty maple mustard dressing. Summer is in the air - and it smells like grilled pork steaks.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl & a sieve
Get started
- Dice the courgettes into 2cm chunks, add to the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 18-20 mins, until soft and golden. Allow to cool for a few mins
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan
Time for pork
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown. Season with salt and pepper
- In the small bowl, combine the chermoula with half the honey. Season to taste
- Transfer the pork to the other lined tray, spread over half the chermoula honey sauce and drizzle with the remaining honey. Roast for 8 mins, until cooked through
Prep the rest
- Meanwhile, halve the tomatoes. Pick the mint leaves from the stalks and finely chop. Halve the lemon
- In the large bowl, combine the maple mustard dressing with half the mint, the juice of half the lemon (or to taste), 1 tsp olive oil, a pinch of salt and pepper. Add the tomatoes, toss to coat, then set aside
Char the corn
- Drain the sweetcorn
- Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the corn and cook for 5-6 mins, until golden brown
- When ready, add the charred sweetcorn to the quinoa with a squeeze of the remaining lemon (to taste). Season to taste
- Toss the courgette and salad leaves through the large bowl with the dressing
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Slice the pork against the grain. Add 1/2 tbsp water to the chermoula honey sauce to loosen
- Serve the quinoa and salad into bowls, topped with the pork. Drizzle over the chermoula honey sauce
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