For my birthday I was given a nice Persian cookbook along with pomegranate molasses and harissa spice. It was the pomegranate molasses and the spice mix that have me the inspiration for this couscous recipe.
I love pomegranates, they are like little bursts of flavour when you bite into them. I don’t have couscous very often and when I have in the past I found it fairly bland. This pomegranate Couscous recipe has a lot of different flavours in it. All of them go together very well and is incredibly easy to make.
I combined the Pomegranate Couscous with pork but wanted to make a nice marinade that would go well with the couscous. I decided to make some Moroccan pork, I did however need a nice marinade for the pork.
In order to make the marinade I combined 2 tsp of Harissa spice with 2 tbsp of pomegranate molasses. I spooned the marinade over the pork loin steaks and rubbed the marinade into both sides of the pork. To absorb all of the flavour I put the pork in the fridge for 24 hours. If time is short then you can leave it for just an hour. Naturally leaving it overnight would result in more of the flavour being absorbed into the pork.
Once the pork has marinated you want to pop it into a pre-heated oven at around 180 degrees. Usually these will take 25-30 minutes to cook, however make sure they are fully cooked. I like mine to been crispy so tend to leave in a little longer.
Whilst the pork is resting you can make the pomegranate couscous.
In a large bowl pour make the couscous to the packet instructions. Usually you add boiled water and cover over for 5 minutes. You would then fluff them up with a fork.
You then want to zest 1 lime into the couscous.
Chop 10 ready to eat apricots into quarters and drop these into the couscous along with 80 grams of pomegranates. Finally roughly chop 5 mint leaves add these to the pomegranate couscous. Give everything a good stir and plate it up.
Chop up the Moroccan Pork and place on top of the pomegranate couscous and enjoy!
I find this dish to be a perfect evening meal but can also make a pleasant lunch. If you prefer not to have the Moroccan Pork then the pomegranate couscous makes a great meal on its own.
Again if you’re looking for something on the healthier side then the this pomegranate couscous recipe is perfect.
I hope you like this Moroccan Pork with a tasty Couscous with pomegranates. If you know someone that would like it please do share it with them 🙂 I really appreciate it!
This pork tenderloin marinade is perfect if you are wanting to make a nice Sunday roast. I love making a roast for the in-laws, testing something new each time. This is usually a flavoured mash, herbs on the carrots or trying out a new marinade.
I have not really cooked with Pork Tenderloin before, usually it’s chops. After spotting these on the shelf, I thought i’d give them a bash. To me Balsamic Glaze and paprika make a really nice marinade.
One thing to note is time if you are thinking about doing this dish. I would recommend marinating it and leaving it overnight to help those flavours soak in.
In a Pestle and Mortar, I placed the fennel, cumin seeds, thyme and garlic. Bash it down until its ground into a powder. To me Paprika is a great spice. Adding a smoked paprika is even better to give the pork tenderloin a nice smoky flavour.
I then zest 1 lime and squeezed the juice of two limes into the pestle and mortar and gave it a nice little stir together. To give it a little sweetness I added the tomato ketchup, along with a little honey and finally the balsamic glaze. I use balsamic glaze as I find this gives it a nice sticky texture as well as it added a lovely sweetness.
Give all of this a good stir and then add in a little salt and pepper to season. Make sure you give the marinade a little taste so you can see if you need more seasoning, or any additional garlic/paprika. Spoon over 2/3rd of the marinade over the pork tenderloin and give it a good mix with your hands to ensure all of the pork is covered. Its important to turn it over to make sure the bottom is marinated too.
I would then cover the pork tenderloin in clingfilm and put in the fridge.
Also add the remaining marinade in the fridge to save for when you cook the pork.
When your are ready to cook your marinated pork tenderloin, take it out the fridge and put it onto a baking tray. Spoon the remaining marinade over the top of the pork. Put into a pre-heated oven at 180 degrees and cook for 45 minutes or until fully cooked inside.
I would then let the pork rest for 15 minutes to increase in flavour.
This pork marinade is really tasty. I would love to hear in the comments below to know what you think. If you liked it or had a friend that likes it, please share it with the buttons above.
I love a good pork dinner and one evening I made pork but wanted to give it a little extra taste, so decided to marinate it for 30 minutes. I love the taste of balsamic and combining this with a bit of lime and chilli flakes, it really lifts the flavour of the pork and makes it incredible.
The marinade is actually pretty easy to make and even though I would recommend marinating it for a few hours, you can still get a lot of taste from it from only 30 minutes. The first thing I would recommend is getting some nice thick pork loin steaks, ideally get it from your butcher or local farm shop to support local business.
The follow recipe was enough for 3 thick pork loins, you may need to adjust slightly depending on the amount and size of your pork loin steaks. In a bowl place 2 tbsp of oil, 4 tbsp of balsamic glaze and give this a good stir together. Add the zest of one lime as well as the juice of one lime, put in a good tbsp of red dried chilli flakes and again give it a good stir.
Place the pork loin steaks in the mixture and then turn over to give the other side a quick coating. Pop these in the fridge and leave them for 30 minutes at least, turning them after 15 minutes has passed. You could leave these for longer to intensify the flavour even more, just remember to continue turning them so both sides get an equal amount.
When ready remove from the fridge and place in a baking tray and cook for 30-40 or until cooked on 180 degrees/gas mark 4. It’s important to check that they are cooked prior to serving so depending on the size of the pork, you may need to adjust the timings.
Make sure you continue to turn the pork whilst it’s cooking. I would recommend cooking the Balsamic Pork Loin Steaks with a nice bit of mash potato and a nice selection of vegetables…yummy!! With the balsamic flavour though, it would also go well on a bed of rice or noodles.
This dinner was somewhat of a test to be honest, luckily it was simple and quick to make. More importantly it tasted great and I know it will be something that I will make again. I wanted to do a quick dinner as Rach and I finished work at 7pm, so we didn’t want to be cooking and eating late.
We had some sausages in the fridge so was going to make some nice sausages and mash, although didn’t really fancy it so started thinking of an alternative. That’s when I thought about doing a nice and easy sausage and potato bake, I don’t think you can go wrong with some nice roast potatoes.
I do think it’s important to have some good quality sausages, I often go for high pork based or those that have extra flavour such as the finest ones from Tesco. If you don’t fancy sausages then you could easily replace them with some chicken, although i’d add something to the chicken such as Paprika to give it that extra flavour.
As roast potatoes tend to take some time, I dealt with these first. For this recipe I used some Charlotte potatoes with their skin on and sliced in half to be roughly equal sizes. Pop these halves into a bowl, add 2-3 tablespoons of olive oil with salt and give it all a good mix to make sure all of the potatoes are covered in oil.
I put these into a oven dish and then added some sprigs of rosemary to give them some additional flavour. These want to go into a pre-heated oven at roughly 200 degrees. I also put in the sausages as I do like them to be nice and brown, if they are cooked before the potatoes it doesn’t matter as they will be going back in anyway – they just need to be fully cooked.
I then sliced one red pepper and one yellow pepper and popped these into a bowl along with sliced red onion. I covered them with some salt and then poured in 2 tablespoons of balsamic glaze, mixing them with my hands to ensure all of them were covered in the balsamic.
Its important to use the glaze and not the vinegar as the glaze will give them a nice sticky/caramelised taste and texture. I then popped these into the oven as well and continued to turn the sausages and mix up the potatoes to ensure they didn’t stick. These should take roughly 30-40 minutes for everything to be cooked, if you prefer your peppers to be a little crunchier you may want to take them out earlier.
Take out the sausages and chop these into roughly 1cm slices and put these into the dish with the potatoes, add the peppers and give everything a good mix. Put them back into the oven for 5-10 minutes to ensure that everything is warm. Remove from the oven and plate with, sprinkle a little garnish and tuck in!!
I found the potatoes to taste really nice with the addition of rosemary and the peppers had a amazing caramelisation taste thanks to the balsamic glaze. You could have this sausage and potato bake on its own or have it as a side dish with a roast dinner…yummy!! Please comment below as I’d love to hear from you on what you think about this easy sausage and potato bake recipe 🙂
I was looking to make a fairly quick and simple dinner and thought about Sausage and Mash, admittedly it did take longer to cook with doing caramelised onions but it was well worth the extra effort. This dish is very simple to do as it uses very few ingredients, one important thing to remember though is decent sausages (they can make a big difference to the end result)
I wanted to make the mash a little different and add a little extra flavour, as apple goes so well worth pork id thought id combine the apples with the potatoes to make a nice apple mash. I chose to use Tesco finest apple and leek sausages so these went really well with the mash. The first thing I cooked was the potatoes as they can take some time depending on the size and I like them well cooked so they are easier to mash.
Peel 4 potatoes and cut into quarters, I find that just cutting in half is not enough as takes longer to cook. Put the potato into a saucepan of water that has been salted and cook on a medium heat. Peel and core an apple and then cut into cubes, place these cubes into the saucepan with the potatoes. Whilst the potatoes are cooking, cut the onion into slices and add a couple of tablespoons of olive oil into a pan.
Once the pan has heated add the onions and cook on a low-medium heat for around 20 minutes, make sure you stir them often to ensure they do not stick to the bottom. Whilst the onions are cooking add the sausages to a pre-heated oven and leave to cook until fully cooked, turning a couple of times. I often leave them a little longer as I like a good burn to my sausages 🙂 After 20 minutes the onions should be soft and have a gold colour to them, add the sugar and balsamic vinegar and give them a good stir.
Leave to cook on a low heat for 15 minutes, again continue to stir so it doesn’t stick. If the onions are cooked before everything else don’t worry just put them on a very low heat to keep them warm but continue to stir. Once everything is cooked and ready, remove the sausages from the oven and allow to rest for 10 minutes. Whilst they are resting drain the potatoes, add around 50ml of milk and a tablespoon of butter.
Give the potatoes and apple a good mash until smooth and the lumps have been removed, spoon the mash onto a plate, top with the sausages and then spoon the onions over the top. I also added a little gravy, you could make a nice jus but sometimes there is nothing better than a good bit of gravy.
Add a little salt and enjoy!!
I love belly pork, I find it even nicer when it’s got a good bit of crackling on it. Belly Pork is actually a very cheap cut of meat but makes some excellent dishes and tastes incredible when seasoned well. This dish is accompanied with spinach, spring onion mash and a slow braised red cabbage.
The combination of all of these elements fit really well and makes for a very tasty dinner, it does take time but believe me it’s well worth it. The first thing that needs to be done is to marinate the pork belly, this is because it needs a good amount of time to soak in all those flavours. Ideally it wants to be marinated for 3-5 hours, although overnight would be better.
To make the marinade get a bowl and add 2 tablespoons of honey along with 1 tablespoon of light soy sauce. Give this a good mix and add 2 cloves of garlic crushed, combine this with some a teaspoon of smoked paprika and season with salt and pepper.
Mix this all together and add the belly pork, get your hands stuck in and mix the marinade around the pork and then cover and pop in the fridge. When the pork has marinated you want to make the red cabbage first, this is slowly braised to release the flavour so can take some time to cook. We all know Pork and Apple go well together, so I add a little chopped apple with it.
In a saucepan place a good glug of oil and 1 onion chopped and allow this to sweat until the onion is translucent. Add 1 chopped apple and roughly chop half a red cabbage and add these to the onion. In order to keep the the cabbage that lovely red colour you want to add balsamic vinegar.
Add roughly 200 ml of balsamic vinegar and give everything a good stir to ensure the cabbage is fully coated in the vinegar. Cover the saucepan with the lid and leave to cook on a low to medium heat for roughly 1 hour, you need to make sure you stir often.
The good thing about the cabbage is that you can make the rest of the dish and if it takes a little longer than the hour, the cabbage can continue to be cooked on a low heat until everything else is ready…You just need to make sure all of the liquid in the cabbage doesn’t boil away and start to burn the cabbage.
Place the Pork belly into a oven dish and put into a pre-heated oven at 180 degrees. The pork will take roughly 45 minutes, halfway through you want to turn the pork over to roast the other side. Whilst the pork is cooking peel the potatoes and cut them into quarters, put them into a saucepan and wash off the starch.
Fill the saucepan again with water and season with salt, put onto a medium heat. Once the pork is cooked take it off the heat and allow to rest for 10-15 minutes, this will help to release the meat and make it a little more tender. Once you have taken these out, place the spinach in a saucepan or wok and heat until it’s wilted which will normally take around 10 minutes.
The potatoes should now be cooked and a fork or knife should pass through, drain the water and add 50ml of milk and a tablespoon of butter. Chop 2 spring onions and drop these into the potato and mash with a potato masher until it’s smooth and free of any large lumps. Drain the red cabbage and spoon onto a plate along with the mash potato. Spoon the spinach into the plate and then place the Belly Pork on top and spoon a little gravy around the dish.