Pork Sirloin with Pearl Couscous and Romesco Sauce

Steps

1. Bring a pot of salted water to the boil. Preheat BBQ grill to high heat (if using). Add pearl couscous to pot of boiling water, stir, cover and reduce heat to simmer for 12–14 minutes until tender. Drain well, return to pot and drizzle with olive oil to prevent sticking.
2. Pat pork dry and season. Heat a drizzle of oil in a frypan on medium-high heat. Cook pork for 2–3 minutes each side (depending on thickness), until just cooked through. Set aside, covered, to rest for 3–4 minutes. Slice thinly against the grain.
3. Return pan to medium heat with a drizzle of oil. Cook onion for about 3 minutes, or until starting to soften. Add another drizzle of oil to pan (if needed) and add garlic, pork spice mix and courgette. Cook for a further 2–3 minutes until tender.
4. Add drained pearl couscous, roasted red capsicum and spinach and cook for about 1 minute, or until spinach has wilted. Sitr through lemon juice and zest and season to taste.
5. In a small bowl, mix romesco sauce and mayonnaise until combined.
6. To serve, spoon pearl couscous onto plates and top with slices of pork sirloin and a dollop of romesco sauce.