- 3 tablespoons (1/4 cup) finely chopped coriander leaves, plus extra leaves to garnish
- 1 tablespoon ground coriander
- 2 pork fillets (about 240g each)
- 300g pasta twists (such as casarecce – see note)
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground ginger
- Pinch of saffron threads
- 2 long red chillies, deseeded, chopped
- 400g can brown lentils, rinsed, drained
- Step 1Preheat the oven to 220°C. Line a baking tray with baking paper. Combine the fresh and ground coriander with 1 teaspoon salt on a plate. Rub the coriander mixture into the pork fillets, then place on the baking tray and roast for 18 minutes or until firm to the touch and beginning to brown. Cover loosely with foil and set aside to rest for 5 minutes.
- Step 2While the pork is roasting, cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
- Step 3Heat the oil in a large heavy-based pan over medium-low heat. Add the garlic, ginger, saffron and chilli and cook, stirring, for 1 minute or until fragrant. Add the lentils, pasta and reserved cooking liquid and cook over medium heat for 1 minute or until the lentils are heated through. Season to taste with salt and freshly ground black pepper. Slice the pork on an angle and serve with the pasta, topped with coriander leaves.
- Diabetes friendly
- Low fat
- Low sodium
- Low sugar
All nutrition values are per serve
- Author: Kate Nichols
- Image credit: Ian Wallace
- Publication: Taste.com.au