Chermoula Pork Steaks with Charred Corn Quinoa, Roast Courgette Salad & Mint

Serving size

1 person 2 people 4 people

Ingredients

2 courgette
160g quinoa

(Quinoa 100%)
4 free-range pork loins
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)
25g honey
200g baby tomatoes
1 handful of fresh mint
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 unwaxed lemon
140g sweetcorn

(sweetcorn, water, salt)
40g mixed salad leaves

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	627Kcal
	565kJ	2625kJ
Fat	6.8g	31g
of which saturates	1.9g	8.6g
Carbohydrates	9g	43g
of which sugars	3.0g	14g
Protein	9.4g	44g
Salt	0.15g	0.68g
Fibre	1.5g	7.1g

Back

High protein 7 plants

Chermoula Pork Steaks with Charred Corn Quinoa, Roast Courgette Salad & Mint

Prep time: 15 mins

Total time: 30 mins

Cuisine: Moroccan

Food group: Pork

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 chermoula pork steaks.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line 2 baking trays with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a large bowl, a small bowl & a sieve

Get started

Dice the courgettes into 2cm chunks, add to a 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 from half the lemon (or to taste), 1 tsp olive oil and a pinch of salt and pepper. Add the tomatoes, toss to coat, then set aside

Char the corn & toss the salad

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 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
Serve the quinoa and salad into bowls, topped with the pork. Add 1/2 tbsp water to the remaining chermoula honey sauce to loosen, then drizzle over to finish