Cinnamon-lemon pork with apricot couscous
Serves: 4
Total time: 
Recipe photograph by Toby Scott
Cinnamon-lemon pork with apricot couscous
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
423Kcal
Fat
11gr
Saturates
3gr
Carbs
49gr
Sugars
12gr
Fibre
5gr
Protein
30gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- zest and juice of 1 lemon
- ½ tsp ground cinnamon
- 350g pork fillet, trimmed
- 2 tbsp seed mix
- 1 tsp vegetable oil
- 200g couscous
- 100g dried apricots, chopped
- 2 tbsp chopped mint, plus extra leaves to garnish
- 4 tbsp Greek-style yogurt, to serve
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Mix the lemon zest and juice with the cinnamon and seasoning. Drizzle half the mixture over the pork, rub in well; set aside for 5 minutes.
- Toast the seeds in a dry frying pan until they pop; put in a bowl.
- Add the oil to the frying pan; sear the pork for 4 minutes, turning to brown it on all sides. Transfer to the oven (on a baking tray if your frying pan doesn't have an ovenproof handle); roast for 25 minutes until cooked. Let the pork rest for 5 minutes then slice.
- Meanwhile, stir the couscous and apricots into the rest of the lemon-cinnamon mixture in the bowl. Add a pinch of salt and 400ml boiling water. Stir, cover the bowl with a plate; set aside for 5 minutes. Stir in the mint and most of the seeds. Serve with the pork, with a dollop of yogurt. Scatter over the rest of the seeds and a few mint leaves. Lovely with green beans.
