Pan-fried pork with balsamic lentils

Serves: 4

Time to make: 40 mins

Ingredients

cooking spray oil
4 x 120g pork loin steaks
1 red onion, finely chopped
2 cloves garlic, crushed
2 teaspoons lightly crushed fennel seeds (optional)
½ lemon, 1 teaspoon zest
⅓ cup salt-reduced chicken stock
2 x 400g cans brown lentils, drained, rinsed
200g baby spinach
1 tablespoon balsamic vinegar
¼ cup lightly toasted pine nuts

Instructions

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1 Spray a large frying pan with oil. Place over a medium-high heat. Cook pork for 3-4 minutes each side or cooked to your liking. Remove, cover loosely with foil and rest for 5 minutes.

2 Lower heat to medium. Spray pan with more oil. Add onion to pan and cook, stirring occasionally, for 5 minutes. Add garlic, fennel seeds (if using) and lemon zest, stirring for 30 seconds. Add stock and lentils to pan and simmer for 1 minute. Add spinach and cook until just wilted. Stir through balsamic and pine nuts.

3 Divide lentils and spinach among serving plates and top with a pork steak. Serve with vegetables.

Variations

Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 347 cal

Kilojoules 1450 kJ

Protein 38 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 4 g

Dietary fibre 7 g

Sodium 610 mg

Calcium 80 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.