Chargrilled pork steaks with watermelon salad
4
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Pork medallion or loin steak, raw
500 g, (4 x 125g)
Dry couscous
⅔ cup(s), (125g)
Lemon juice
1 tbs
Watermelon
1 whole, small size, cut into 3cm chunks
Watercress
1 cup(s), leaves, coarsely chopped
Balsamic vinegar
1 tbs
Honey
1 tsp
Cumin seeds
2 tsp
Vegetable stock cube
1 individual, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine vinegar and honey in a large bowl and season with salt and pepper. Add pork and turn to coat. Cover and marinate in fridge for at least 2 hours or ideally overnight.
2
Combine couscous, cumin and stock cube in a large bowl. Pour over ⅔ cup (160ml) boiling water and stir to combine. Cover and stand for 5 minutes or until water is absorbed. Scrape with a fork to separate grains. Set aside to cool. Stir through juice and season with salt and pepper.
3
Place watermelon and watercress in a large bowl. Season with salt and pepper and gently toss to combine.
4
Heat a chargrill pan over medium-high heat and lightly spray with oil. Cook steaks for 5 minutes each side or until cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes.
5
Divide couscous and watermelon salad between plates and top with pork. Drizzle with any resting juices to serve.
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