Cinnamon-lemon pork with apricot couscous
Serves 4 | total time
- 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
- 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.