This healthy pork dish is made with a zesty marinade and served with beautiful fruit. 


  • 1 small red onion

  • 2 cloves garlic 

  • Zest and juice of 1 orange 

  • 1 tsp cumin seeds, toasted, ground

  • 1 tsp coriander seeds, toasted, ground  

  • 2 tbsp fennel seeds 

  • 1 cup finely chopped coriander 

  • Chopped parsley 

  • 800g pork loin              

  • 2 pears, peeled, cut into eighths

  • ½ cup Dukkah                       

  • 2 tbsp picked fresh thyme

  • 100g green and red grapes (seedless)       

  • 750ml chicken stock

  • 4 tbsp olive oil    

  • ¾ cup quinoa

  • 250ml Lindeman’s Early Harvest 

  • Salt and pepper

  • Crisp Dry White   

  • ½ cup walnuts

  • 2 tbsp butter   

  • Seeds of 1 ripe pomegranate


  • 1.

    Combine the onion, garlic, orange juice and zest, spices and coriander in a food processor and pulse until finely chopped.

  • 2.

    Place the pork loin into a bowl and cover with marinade, season with salt and pepper and set aside, in the fridge, or at least 20 minutes (it can be left overnight).

  • 3.

    Pre-heat the oven to 200°C. Remove the loin from the marinade, reserving the marinade aside. Rub the dukkah into the meat.

  • 4.

    Heat a large ovenproof fry pan large enough to fit the pork. Add the olive oil and heat over a moderate to high temperature. Sear off for 1 minute each side, place into the oven for 30 minutes, or until just done.

  • 5.

    Add the grapes and pears to a large saucepan and scatter in the thyme. Fry for 1 minute to blister the grapes and slightly brown the pears.

  • 6.

    Combine the chicken stock with the white wine. Pour 300ml of the liquid into the grapes and pears (set the rest aside for the quinoa). Cook the grapes and pears for 3 minutes until soft, but still firm. Set aside to rest.

  • 7.

    Reduce the remaining cooking liquid by half, add the butter to the saucepan and fry off the marinade for 3 minutes. Add in the rinsed and drained quinoa and then pour in the remaining 700ml of stock/wine liquid (or as per liquid quantities required by the quinoa cooking instructions).

  • 8.

    Bring to the boil and simmer for 8 minutes or until the quinoa is cooked. Adjust the seasoning and then stir in the walnuts.

  • 9.

    Remove the pan from the oven and allow to rest for 10-15 minutes.

  • 10.

    Serve the pork on a bed of quinoa, garnished with the cooked pears, grapes and the pomegranate seeds and drizzle with the reduced cooking liquid.

  • 11.

    Serve with a chilled glass of Lindeman’s Early Harvest Sparkling Rosé


For more information on the Lindeman’s Early Harvest range, visit


Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings