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Spicy pork chop with salad

Spicy Orange Barbeque Pork

Quick and simple, this dish makes the perfect mid-week dinner. Marinate lean pork steaks in herbs and spices for an hour, then pop on the barbeque or fry in a pan, and finish with a tangy orange sauce. Just the right amount of sweetness and spice to give your taste buds a treat.


Serves: 4

To prep: 5 minutes (+ 1 hour in fridge)

To cook: 10 minutes

Number of ingredients: 10

Difficulty: Easy

Nutrition per serving

  • Energy: 1472Kj (416 calories)

  • Protein: 36.9g

  • Total fat: 11.5g

  • Saturated fat: 2.8g

  • Carbohydrates: 36g

  • Sodium: 135mg

  • Fibre: 9g

  • Potassium: 1287mg


2 clove garlic crushed

2 teaspoon cumin seeds

½ teaspoon ground coriander (cilantro)

½ teaspoon ground paprika

Sea salt and ground black pepper

125ml orange juice freshly squeezed

400g lean pork sizzle steaks

1½ tablespoon extra virgin olive oil

4 cups broccoli and cauliflower, steamed

2 cups low GI rice


  1. In a large bowl, combine pork, orange juice, garlic, cumin, coriander, paprika and 1 tablespoon olive oil. Mix well and leave in the fridge to marinade for at least one hour.
  2. Take out pork fillets and place on a plate. Reserve the marinade.
  3. Heat ½ tablespoon olive oil on a barbeque plate or a large non-stick pan and cook pork fillets for approximately 1.5 minutes without turning. Brush with marinade. Turn pork over and cook for another minute, brushing with marinade (you may need to cook in two batches). Place pork on a plate and cover with foil to rest for two minutes. Pour the remaining marinade into the pan and bring to the boil.
  4. Let the sauce reduce in the pan for a few minutes. This will make a delicious sauce for the vegetables and rice.
  5. Serve pork with one cup of steamed vegetables and ½ cup cooked low GI rice per person. Spoon over remaining sauce.