Not the most presentable, or attractive plate of food, but the pork is really lovely. Couscous always photographs terribly, especially on my rather low tech camera, and as you can see I dropped quite a bit of my glaze when I was dishing up. I do not claim to be an artist!
For months now I have been obsessing about this bottled table sauce that is sweet chilli and mango sauce. To me it sounds like the perfect, zero hassle marinade for anything, and today I finally cracked it out and prepared this.
The result was not as spicy as I was expecting, but the sweetness of the pork was perfectly matched with the flavours.
Ingredients
Serves 2
Pack of 4 pork loins (Usually available on 3 for £10 deals)
100ml Colman's sweet chilli mango sauce , plus extra for serving
100g couscous
1 knob (haha) of butter (optional)
1/2 cucumber
1 1/2 tbsp dried mint
200ml natural yoghurt
Splash of cider vinegar
Method
Put the pork loins in a Tupperware box, and squirt them all with a layer of sauce. Turn them over and repeat on the other side. Leave them in the fridge for a few hours, of course the longer, the better.
Next make your raita. Combine the cucumber, yoghurt, mint and cider vinegar. Mix and put in the fridge. Easy
Turn on your gill/barbecue.
Place the pork on your grill and, using a knife spread some of the excess marinade on top. Grill for about 5/10 minutes on each side, or until the sauce is starting to glaze and the pork is cooked through. When you turn over the pork, spread more sauce over each time.
Meanwhile prepare your couscous and if you wish stir in the butter to make it a bit softer.
Plate it up, and enjoy.
Calories: 501
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