Sticky Orange-Glazed Pork - cooking recipe

Ingredients

1 1/2 cups couscous
3 None carrots, peeled and sliced
1 1/2 cups freshly squeezed orange juice
1/4 cup slivered almonds, lightly toasted
1 cup baby spinach leaves
2 tbsp lemon juice
8 None thin pork cutlets, (2-3 oz each)
1 clove garlic, crushed
1 tbsp Dijon mustard
1 tbsp molasses, golden syrup or honey

Preparation

Place the couscous in a heatproof bowl. Stir in 1 1/2 cups boiling water. Cover with plastic wrap. Let stand for 5 mins or until the liquid is absorbed. Using a fork, fluff and separate the grains.
Meanwhile, spray a large skillet with no stick cooking spray. Heat on high heat. Add the carrot and cook for 5 mins. Add 1/2 cup of the orange juice and cook for 2 mins or until the liquid has evaporated. Add the carrot mixture, almonds, spinach and lemon juice to the couscous. Stir to combine. Season.
Wipe pan clean and spray with cooking spray. Heat on high heat. Cook the pork, in 2 batches, for 1 min each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil and rest for 2 mins.
Add the garlic, mustard, molasses and remaining 1 cup orange juice to the pan. Bring to a boil and boil for 2 mins or until reduced by half. Return the pork to the pan and coat with sauce. Serve the pork with sauce and couscous.