You only need a few ingredients and 30 minutes to make this gourmet midweek meal.
Ingredients
- 1 lemon, zested and juiced
- 1 teaspoon ground coriander
- 2 pork fillets (750g total), trimmed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g baby spinach leaves
- 1/3 cup (55g) raisins
- 2 tablespoons toasted pine nuts (see note)
Method
- Step 1Preheat the oven to 200C and line a baking tray with baking paper.
- Step 2Combine the lemon zest and coriander with some sea salt and freshly ground black pepper. Cut the pork fillets in half to give 4 shorter pieces, then sprinkle zest mixture over the pork.
- Step 3Heat 2 teaspoons oil in a large non-stick pan over medium-high heat. Cook pork for 1-2 minutes each side to brown all over. Transfer to the tray and bake for 10-12 minutes until cooked through.
- Step 4Meanwhile, add remaining oil to the frypan and turn heat to medium-low. Cook onion and garlic for 8 minutes or until soft and golden. Reduce heat to low, add the spinach, raisins and a squeeze of lemon juice. Season and cook, stirring, for 2-3 minutes until the spinach wilts. Stir through the pine nuts, then remove from the heat.
- Step 5Slice the pork, then serve with the spinach, drizzled with any pan juices.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1459 kj
Energy
12g
Fat Total
2g
Saturated Fat
3g
Fibre
45g
Protein
178mg
Cholesterol
124mg
Sodium
12g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
Ready-toasted pine nuts are available from supermarkets
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: delicious.
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