Zingy, sweet and packed with umami, our chilli jam is the perfect glaze for tender pork loin steaks. Freshen the dish up with a sharp and creamy avocado-rocket salad, drizzled with balsamic dressing and you're on your way to an unforgettable fusion dinner!
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1 sachet
barbecue seasoning
1 packet
pork loin steaks
1 packet
Chilli Jam
(Contains Sulphites; )
1 packet
couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1
carrot
1
avocado
1 bag
salad leaves
1 packet
Balsamic & Olive Oil Dressing
1
olive oil
¾ cup
boiling water
20 g
butter
(Contains Milk; )
• Boil the kettle. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add chilli jam and a splash of water. Turn to coat. Transfer to a plate, cover and rest.
• While pork is cooking, place couscous and chicken-style stock powder in a medium bowl. • Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• While the couscous is cooking, grate carrot. Halve avocado, scoop out flesh and thinly slice. • In a large bowl, add spinach & rocket mix, avocado and balsamic & olive oil dressing. Season and gently toss to combine.
• Slice chilli jam-glazed pork. • Add carrot to couscous and stir to combine. Season to taste. • Divide carrot couscous and avocado salad between plates. • Top with pork. Spoon over any remaining glaze from the pan to serve.