Roast pork loin steak (serves 4)

Roast loin steak of middle white pork, flamed in ginger sherry, with orange and cardamom couscous.

By Neil Dutton of the Low Wood Hotel, Windermere.

Ingredients

• 8oz pork loin steaks
• 4 tablespoons of ginger sherry
• 100g dry couscous
• 200ml chicken or vegetable stock
• 6 cardamom pods
• Juice and grated zest of 2 oranges
• Lots of black pepper and a pinch of salt

Method

1. Bring a thick bottomed pan to a high heat, season the pork, and fry in a tablespoon of hot oil until nicely browned on both sides.
2. Quickly pour in the sherry and flambé, standing back until the flames have died down.
3. Place the pan in the oven at 200°C for 8 min, then leave to rest for 5 min.
4. Meanwhile, mix couscous, orange zest and juice with the cardamom pods in a large bowl. Season with salt and pepper.
5. Pour over the hot stock and stir well, cover with a cloth and leave it to stand for 5 min.
6. Spoon the couscous neatly onto warmed plates. Sit the pork on top and pour the pan juices over.
7. Serve with chilled white wine.