Juicy pork is perfect with a filling mix of lentils, sweet tomatoes and aromatic herbs.
Ingredients
- 3 teaspoons olive oil
- 1 small red onion, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 x 250g punnet cherry tomatoes, halved
- 1 x 400g can brown lentils, rinsed, drained
- 3 teaspoons White Balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 2 teaspoons fresh lemon thyme leaves
- 1/2 cup chopped fresh continental parsley
- 4 pork midloin chops, excess fat trimmed
Method
- Step 1Heat 2 teaspoons of the olive oil in a large non-stick frying pan over medium heat. Add the onion, cumin and coriander, and cook, stirring occasionally, for 3 minutes. Add the tomato and lentils. Stir to combine. Cook for 5 minutes or until heated through and the tomato softens slightly.
- Step 2Combine the vinegar, extra virgin olive oil and thyme in a small bowl. Add the dressing and parsley to the tomato mixture and stir to combine. Taste and season with salt and pepper. Transfer to a heatproof bowl. Cover with foil to keep warm.
- Step 3Wipe the pan clean. Heat over medium-high heat. Brush the pork with remaining olive oil and season with salt and pepper. Cook for 3-4 minutes each side. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Divide the salad among serving plates. Top with the pork to serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1120 kj
Energy
8.5g
Fat Total
1.5g
Saturated Fat
4.5g
Fibre
35g
Protein
13g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Pan-fried paneer with chickpea salad
Replace lentils with chickpeas. Replace pork with paneer, cut into 3cm pieces. Cook the paneer for 2 minutes or until golden in step 3.
- Author: Anna Phillips
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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