Pan-fried pork with balsamic lentils
- 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
Log In or Sign Up to save this recipe to your shopping list.
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.
Make it gluten free: Use gluten-free stock.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 7g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.