• Boil the kettle.
• In a medium bowl, combine All-American spice blend and a drizzle of olive oil. 
Add pork loin steaks and turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil 
is hot, cook pork, turning, until cooked through, 3-4 minutes each side (cook in 
batches if your pan is getting crowded).
• Remove pan from heat, then add sriracha and a splash of water. Turn to coat. 
Transfer to a plate, cover and rest.  
TIP: Sriracha is slightly spicy, use less if you’re sensitive to heat.

• While pork is cooking, in a medium heatproof bowl, place couscous and  
stock concentrate.
• Add the boiling water (see ingredients) and butter and stir to combine. 
Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside. 

• While the couscous is cooking, grate carrot. • Roughly chop tomato. • In a large bowl, add spinach & rocket mix, tomato and mustard cider dressing. Season and gently toss to combine.

• Slice sriracha-glazed American pork. • Add carrot to couscous and stir to combine. Season to taste. • Divide carrot couscous and rocket salad between plates. • Top with pork. Spoon over any remaining glaze from the pan to serve. Enjoy!