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Pork With Mango Couscous

On completion of cooking, remove meat from oven, cover and stand in a warm place for 10-15 minutes before carving. Standing allows the juices to settle and makes carving easier.

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1.5 kg/3 lb boneless pork loin, rind removed and trimmed of all visible fat

Mango Couscous Stuffing

cup/90 g/3 oz couscous
cup/125 ml/4 fl oz boiling water
mango, chopped
2 spring onions, chopped
3 tablespoons chopped fresh coriander
2 teaspoons finely grated lime rind
teaspoon garam masala
1 egg white, lightly beaten
1 tablespoon lime juice

Creamy Wine Sauce

cup/125 ml/4 fl oz chicken stock
cup/125 ml/4 fl oz white wine
2 tablespoons low-fat natural yogurt


Serves: 8


1. To make stuffing, place couscous in a bowl, pour over boiling water and toss with a fork until couscous absorbs all the liquid. Add mango, spring onions, coriander, lime rind, garam masala, egg white and lime juice and mix to combine.

2. Lay pork out flat and spread stuffing evenly over surface. Roll up firmly and secure with string. Place pork on a wire rack set in a roasting tin, pour in 2.5 cm/1 in water and bake for 1½ hours or until pork is cooked to your liking. Place pork on a serving platter, set aside and keep warm.

3. To make sauce, skim excess fat from pan juices, stir in stock and wine and bring to the boil over a medium heat. Reduce heat and simmer for 10 minutes or until sauce reduces by half. Remove tin from heat and whisk in yogurt. Slice pork and serve with sauce. 

Oven temperature 180C, 350F, Gas 4
1471 kilojoules/351 Calories per serve - low fibre; medium fat

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