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Pork Loin with a Quinoa Salad
Pork Loin with a Quinoa Salad

A #JustDelicious pork loin is cut into four large steaks, rubbed with a fiery, homemade harissa paste and pan-fried until cooked, then covered with cream and left to simmer to create a rich, creamy gravy. Serve alongside a zesty quinoa salad with fresh mint, cucumber and red onions, drizzled with a generous helping of the delicious gravy!

Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
Serves: 4



Harissa Pork Loin


1.1 kg

Eskort Pork Loin

30 ml

harissa spice

60 ml

olive oil


lemon zest and juice

250 ml

fresh cream

Quinoa salad


500 ml


1.5 L


10 ml

vegetable stock powder


red onions, cut into eighths

60 ml

olive oil


large cucumber, depipped and cut into long strips

250 ml

fresh mint


lemon zest and juice

30 ml

olive oil


salt and pepper to taste


Harissa Pork Loin:

  • Cut the pork loin into 4 large steaks.

  • In a small mixing bowl combine the harissa spice, olive oil, lemon juice and lemon zest.

  • Rub the loin steaks with the harissa paste.

  • Place a large frying pan over a high heat.

  • Fry the loin steaks for 8 minutes on each side.

  • Add the cream and cover with a lid or foil.

  • Reduce the heat and let the loin simmer for another 5 minutes.

Quinoa Salad:

  • Rinse the quinoa with cold water.

  • Add the water and vegetable stock in a large pot over high heat.

  • Add the quinoa and boil for 10 minutes until tender, drain the quinoa from the water.

  • Add the olive oil, lemon juice and lemon zest to the quinoa.


  • Pour the pan juices over the quinoa.

  • Top the quinoa with the onions, cucumber and mint (season with salt and pepper)

  • Serve with pork loin steaks

Recipe Meal Types: - Dinner - Entertaining
The following product can be used with this recipe:
Available at Eskort Butcheries

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