Pan-fried Moroccan Pork with Cous Cous and yoghurt

Serves 4
600g pork fillet or tenderloin
1 fresh red chilli seeded and finely chopped
1 tsp fresh grated ginger
1 tsp chilli flakes
2 Garlic clove
1 tsp ground cinnamon
2 tsp ground cumin
4 tbsp sultanas
4 tbsp pine nuts
2 tbsp olive oil
1 orange segmented 
4 tablespoons of fresh mint
Juice of a fresh lemon
Salt & pepper

Method

Put the chopped chilli, chilli flakes, garlic, grated ginger, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon of salt in bowl, mix well. Add the pork strips and refrigerate for 30 mins.

Heat the remaining oil in a large frying pan over a medium heat. Add the pork marinade and stir fy for 1-2 minutes. Turn over, add the orange and cook for a further 2-3 minutes until the pork is cooked through. Stir through the chopped mint and service with natural yoghurt and cous cous.
A huge thanks to Karen for creating and cooking such a great recipe, Karen can be contacted on kj.davies@ntlworld.com.