Wanting a little inspiration for a quick and delicious mid-week meal? I've used two of my favourite products to create this magical Moroccan-inspired pork loin with a citrus and hazelnut sauce served with freekeh risotto and Moroccan brussels sprouts. Cocavo oil is a wonderful mix of avocado and olive oil infused with turmeric and lemon and the taste is next level. Mix it up with your favourite Moroccan seasoning and you've got a super tasty meal that you can whip up in next-to-no time.
Morrocan-inspired pork loin with a citrus and hazelnut sauce
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Serve with Moroccan brussels sprouts
Okay, so I know not everyone is a fan of Brussels sprouts, but please trust me, try them this way and tell me they are not amazing.
- Wash 500g brussels sprouts and cut in half. Bring a large pot of water to the boil then plunge the sprouts into the boiling water for 2 minutes to blanch them. Drain. You can do these in advance doing the next steps just before you're ready to serve.
- Heat 2 Tbsp Cocavo oil in a frying pan, add the sprouts and cook until lightly browned.
- Add 1 Tbsp Moroccan seasoning, toss to coat the sprouts, cook for a further minute or two.
- Pour into a serving bowl and sprinkle over 1/4 cup chopped walnuts and the zest of an orange. Serves 4