The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chermoula Pork Steaks with Quinoa, Charred Corn & Roast Courgette
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 juicy plum tomatoes, sweetcorn kernels and courgette. Summer is in the air - and it smells like grilled pork steaks.
High protein
5 plants
Serving size
Ingredients
- 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.)
- 40g rocket
- 140g sweetcorn (sweetcorn, water, salt)
- 4 free-range pork loins
- 2 unwaxed lime
- 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)
- 200g baby tomatoes
- 160g quinoa (Quinoa 100%)
- 2 courgette
Nutritional Information
Calories: 654
Protein: 43g
Carbs: 42g
Fat: 35g
Chermoula Pork Steaks with Quinoa, Charred Corn & Roast Courgette
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 juicy plum tomatoes, sweetcorn kernels and courgette. 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 a baking tray 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
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Dress the tomatoes
- Halve the tomatoes
- In the large bowl, combine half the chermoula and half the honey with the juice from 1 lime and 1 tbsp oil. Season with salt and pepper. Add the tomatoes, toss to coat, then set aside
Time for pork
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pork and cook 6 mins per side, until golden brown. Season with salt and pepper
- Transfer the pork to the courgette tray. Spread over the remaining chermoula and remaining honey. Roast for 8 mins, until cooked through
Char the corn
- Meanwhile, drain the sweetcorn
- Rinse the quinoa pan and reheat with 1 tsp oil on medium-high heat. Once hot, add the corn and cook for 5-6 mins, until golden brown
- When everything's ready, add the quinoa, sweetcorn, courgette and rocket to the tomato bowl. Toss to coat in 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
- Serve the quinoa salad into bowls, topped with the chermoula pork. Drizzle over the pork cooking juices and serve with the remaining lime, cut into wedges
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