Ingredients

• 2 tablespoons plain flour
• 6 (about 220g each) pork loin cutlets
• 1 orange
• 1 tablespoon olive oil
• 500g orange sweet potato (kumara), peeled, coarsely chopped
• 625ml (2 1/2 cups) Massel salt reduced chicken style liquid stock
• 1 x 7cm cinnamon stick
• 2 fennel bulbs, outer layers removed, quartered lengthways
• Cooked couscous, to serve
• 1/3 cup fresh continental parsley leaves

Method

• Step 1 Preheat oven to 180°C. Place the flour on a plate. Season with salt and pepper. Add the pork and turn to coat. Shake off any excess.
• Step 2 Use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small, sharp knife to remove white pith from the rind. Cut rind into very thin strips). Juice the orange.
• Step 3 Heat the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the pork and cook for 2-3 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining pork, reheating the dish between batches.
• Step 4 Combine the pork, orange rind, orange juice, sweet potato, stock and cinnamon in the dish. Cover and bake in oven for 45 minutes. Stir in the fennel. Bake, covered, for 20 minutes or until tender.
• Step 5 Divide the pork mixture and couscous among serving plates. Sprinkle with the parsley to serve.