My Favourite Recipe: Wendy Bursnell

Ingredients

2-4 Boneless loin pork steaks

Coarsely ground black pepper

½ teaspoon each of ground cumin, coriander and paprika

Oil-water spray (or Fry Light)

Salt

1 large red onion, halved & thinly sliced

300ml (½ pint) ruby port

300ml (½ pint) chicken or vegetable stock

Juice of ½ of 1 lime

1 teaspoon tomato puree

Couscous

Makes 1.5 litres (2½ pints)

250ml (8fl.oz) well-seasoned vegetable stock

175g (6oz) couscous

3-4 tbspns chopped fresh parsley

3-4 tbspns shredded fresh mint

Freshly ground pepper to taste

Dressing for couscous

300ml (½ pint) vegetable stock

1½-2½ tablespoons balsamic vinegar

1-2 limes

2 garlic cloves, crushed

½ tspn ground cumin

1-2 pinches cayenne pepper

Method

1. Trim the pork of fat, then rub on both sides with the pepper and other spices. Leave for 15-20 minutes.

2. Oil-water spray a heavy bottomed non-stick frying pan and heat. Season the pork with salt and sear on both sides for a minute or so, until well browned and sealed but not cooked through. Set aside on a waiting plate.

3. Tip the onion into the pan with the port, stock and the juice of ½ the lime. Bring to the boil, reduce the heat and simmer briskly until the onions are wilted.

4. Return the pork to the pan with any rendered juices. Cook, turning the pork in the onions, until the meat is cooked through and glazed, and the onions are tender. Remove the pork, then stir in the tomato puree and more lime juice, salt and pepper, to taste. Slice the pork crosswise, slightly on the diagonal, and put back into the pan. Stir to combine everything well.

Couscous

1. Bring the stock to the boil and add to the couscous in a large bowl. Cover with cling film and leave for 10 minutes.

2. In a frying pan, combine half the stock, ½ tbsp balsamic vinegar, juice of ½ lime, garlic, cumin & cayenne. Cover and boil for 5 minutes. Uncover and simmer briskly until the garlic is very tender and the liquid has cooked down to a syrupy glaze.

3. Add the remaining stock and boil until reduced by about half. Stir in 1 additional tbspn balsamic vinegar and juice of ½ lime or more to taste.

4. Uncover the couscous and fluff up with a fork.

5. Add all the remaining ingredients, including the dressing, to the couscous and mix with 2 spoons. Taste and add more seasonings, vinegar and lime juice if necessary

Pack the couscous into 2-4 ramekins, then serve onto individual plates. Tip the pork and onions across the couscous, with all the juices. Enjoy.