Spicy Harissa Pork Loin with Quinoa Salad

By Drum Digital
30 January 2019
Supplied.

Supplied.

Preparation: 20 min | Cooking: 15 min | Serves 4

Ingredients

Harissa Eskort pork loin

1kg Eskort Pork Loin

60ml (¼c) olive oil

30ml (2T) harissa spice

zest and juice of one lemon

250ml (1c) fresh cream

Quinoa salad

500ml (2c) quinoa

1½ L water

10ml (2t) vegetable stock concentrate

salt and pepper

60ml (¼c) olive oil

zest and juice of 1 lemon

To serve

2 red onions, cut into eights

½ large cucumber, seeds removed and cut into long strips

250ml (1c) fresh mint

Method

Harissa Eskort Pork Loin

  • Slice the pork into 4 thick steaks.
  • Drizzle with olive oil and season with the harissa and lemon zest and juice.
  • Fry the steaks in a large frying pan over a high heat, eight minutes each side.
  • Add the cream and cover with a lid or foil.
  • Reduce the heat and simmer for another 5 minutes. Set aside.

Quinoa salad

  • Rinse the quinoa in cold water.
  • Add the water, stock, quinoa and salt and pepper to a large pot and boil for 10 minutes or until tender.
  • Drain the water from the quinoa then add the olive oil and lemon zest and juice.

To serve

  • Pour the pan juices over the quinoa. Top with the onions, cucumber and mint and season with salt and pepper. Serve with the steaks.

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