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.
Spiced Pork with Tahini, Quinoa & Garlic Sauce
Dust free-range British pork with spice mix, fry with pomegranate molasses and simmer with tahini – that’s your spcied pork, done. Serve it up with fluffy quinoa and garlicky yoghurt sauce for a Middle Eastern-inspired feast.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tahini (Sesame)
- 1 handful of fresh flat-leaf parsley
- 2 tbsp pomegranate molasses
- 160g quinoa (quinoa (100%))
- 1 onion
- 1 tbsp Mindful Chef shawarma spice mix (Allspice, Black Pepper, Cinnamon, Cardamom, Cumin, Coriander)
- 1 tsp sumac
- 1 cucumber
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 unwaxed lemon
- 2 large tomatoes
- 3 smoked garlic cloves
- 500g free-range pork strips
Nutritional Information
Calories: 499
Protein: 38g
Carbs: 39g
Fat: 22g
Spiced Pork with Tahini, Quinoa & Garlic Sauce
Dust free-range British pork with spice mix, fry with pomegranate molasses and simmer with tahini – that’s your spcied pork, done. Serve it up with fluffy quinoa and garlicky yoghurt sauce for a Middle Eastern-inspired feast.
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Cooking Instructions
- Heat a large saucepan filled with salted boiling water on a high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Finely chop the parsley. Finely chop or crush the garlic. In a bowl, combine the yoghurt with the garlic, a squeeze of lemon juice and a quarter of the parsley.
- Heat a medium frying pan with 2 tbsp oil on a high heat. Add the pork and scatter in the spice mix. Fry for 2-4 mins, until golden brown, then pour in the molasses. Continue to fry for 1-2 mins, until the molasses coats the pork in a sticky glaze. Loosen the tahini with 1-2 tbsp water, then stir through the pork. Remove from the heat.
- Dice the the tomatoes, cucumber and onion into 1/2cm cubes. Add to a mixing bowl with most of the sumac, the remaining parsley and the quinoa; season with sea salt. Serve the quinoa with the pork. Drizzle over the dressing; garnish with the remaining sumac.
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